Persimmons have always been one of my favourite fruit and at the moment I am seeing these beautiful small astringent types which are soft, juicy and look like they are ready to burst open over here in Vietnam. They are elongated in shape with a tapered point. You need to wait until they are super soft to eat them unlike the non astringent variety which is eaten crunchy, firm and rounder in appearance like a beef tomato. I was over enthusiastic at the market and bought a few too many and wanted to use them up and made these persimmon and cream gummy lollies. Oh boy! these turned out so good!!
Persimmon and Cream Gummy Lollies
I’ve only seen the bigger version of the soft astringent types, these little ones are super gorgeous and the perfect snack size to slurp up in one go. To eat them as they are, I just break them in half and slurp up the delicious soft flesh discarding the skin, my favourite part is the crunchy jelly like segments and bits surrounding the seed. They are in season from about February to June in Australia, Fall in the USA, November to February in the UK.
Baby persimmons ready to burst in your mouth!
These Persimmon and Cream Gummy Lollies are only sweetened with honey and made with all the fruit pulp. They make a nutritious snack with the goodness of grass fed gelatin (I use Great Lakes (you can buy on iherb or amazon)which is known for it’s ability to help heal the gut, supports hair, nail and skin growth, assists with joint care and is a source of protein. You can pack them in lunch boxes (with an ice pack) and make a healthier treat for birthday parties etc.
PERSIMMON AND CREAM GUMMY LOLLIES
Makes approximately 24 squares
Prep Time: 10 minutes
Setting Time: 1 hour or overnight
Best eaten within 3 days, store in the fridge
Persimmon and Cream Gummy Lollies
You will need (persimmon layer):
1 cup persimmon pulp (astringent type, make sure it is very soft and ripe otherwise it will be bitter, about 1 large persimmon or 3-4 small ones)
sprinkle the gelatin in the water to allow it to bloom, set aside
scoop out the soft persimmon flesh and measure out 1 cup
place in magic bullet or blender and process until smooth
Puree the persimmon pulp in a blender or magic bullet
add the water and gelatin mixture, to a small saucepan (it should be lumpy and jelly like now)
place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil)
remove from heat and stir in the honey until smooth
add the pureed persimmon and mix until smooth
pour into a rectangle or square glass container so the mixture is about half an inch (or over a cm) high (divide the mixture into several containers if your container is small)
place in the freezer for 30 minutes
Freezing the first later speeds up the setting process to pour on the cream layer
wash the saucepan and dry with a clean cloth
place the coconut milk in the saucepan and sprinkle the gelatin in, set aside for 5 mins
place the coconut milk over low to medium heat, do not allow to boil
stir until smooth and all the gelatin crystals have dissolved
remove from heat then add the honey and set aside to cool
after 30 minutes or until the persimmon mixture has set enough it doesn’t wobble when you jiggle the container, add the coconut mixture on top
Gently pour the coconut layer on top
return to the freezer for another 30 minutes or until set (set a time, don’t forget the mixture in the freezer!)
if you plan to leave the house, place the mixture in the refrigerator to avoid accidentally freezing the persimmon and gummy lollies
I find they set best in the fridge over night, but after the hour or hour and a half you can cut a piece to see if it lifts out of the container easily
slice the persimmon and cream gummy lollies into even squares, I like to trim the sides where the container bottom is curved to get even squares (and I get to I eat the trimming as I go 😉
Hope you enjoy! if you make these please share them with me!
1 cup persimmon pulp (astringent type, make sure it is very soft and ripe otherwise it will be bitter, about 1 large persimmon or 3-4 small ones)
½ cup water
2 tbsp honey (buy on iherb or amazon)
3-4 tbsp gelatin for firmer gummy use 4 (I use great lakes grass fed gelatin buy from iherb or amazon)
1 litre (33 oz) approximately glass rectangle dish
Coconut milk layer
¾ coconut milk (if you cannot have coconut milk, use your preferred milk)
1 tbsp honey (buy on iherb or amazon)
2 tsp gelatin (buy from iherb or amazon)
Instructions
place ½ cup of water in a medium sized bowl
sprinkle the gelatin in the water to allow it to bloom, set aside
scoop out the soft persimmon flesh and measure out 1 cup
place in magic bullet or blender and process until smooth
add the water and gelatin mixture, to a small saucepan (it should be lumpy and jelly like now)
place over low to medium heat, stir until all the gelatin crystals are dissolved and the mixture is smooth (do not allow the mixture to boil)
remove from heat and stir in the honey until smooth
add the pureed persimmon and mix until smooth
pour into a rectangle or square glass container so the mixture is about half an inch (or over a cm) high (divide the mixture into several containers if your container is small)
place in the freezer for 30 minutes
wash the saucepan and dry with a clean cloth
place the coconut milk in the saucepan and sprinkle the gelatin in, set aside for 5 mins
place the coconut milk over low to medium heat, do not allow to boil
stir until smooth and all the gelatin crystals have dissolved
remove from heat then add the honey and set aside to cool
after 30 minutes or until the persimmon mixture has set enough it doesn't wobble when you jiggle the container, add the coconut mixture on top
return to the freezer for another 30 minutes or until set (set a time, don't forget the mixture in the freezer!)
if you plan to leave the house, place the mixture in the refrigerator to avoid accidentally freezing the persimmon and gummy lollies
I find they set best in the fridge over night, but after the hour or hour and a half you can cut a piece to see if it lifts out of the container easily
slice the persimmon and cream gummy lollies into even squares, I like to trim the sides where the container bottom is curved to get even squares (and I get to I eat the trimming as I go 😉
Hope you enjoy! if you make these please share them with me!
