How to freeze persimmons (and avoid waste)

Persimmons have a special talent for all ripening at the same time. If you follow us on social media, you already know these tricks. If you didn’t, you’ll thank us later.

Freezing persimmons is simple, quick and one of the most effective ways to avoid food waste. When they start to get too ripe, there’s no reason to let them go past their best — let the freezer do all the magic.

The trick is simple, you just need to understand the texture:

• Very soft, freeze them whole. This way the flesh becomes creamy and turns into a purée or a natural ice cream in just a few seconds.

• Firmer, peel and cut them (or you can even grate them) before freezing and they’re perfect for cakes, smoothies and porridges.

This is a quick way to extend the life of seasonal produce and prevent it from being forgotten, a common problem when fruit ripens too quickly. And of course, it’s a simple habit that helps reduce food waste.

Shall we move on to a quick recipe for a creamy persimmon dessert? You’ll only need 3 ingredients:

• 1 frozen ripe persimmon

• 1 tablespoon of Greek yoghurt

• Cinnamon to taste
  

Start by taking the persimmon out of the freezer for a few minutes. Remove the skin and blend until creamy. Add the yoghurt to make it smoother and finish with a little cinnamon.

Remember that freezing persimmons, or any other fruit, is about using what you already have at its best moment and avoiding unnecessary losses. In a country where around a third of all food produced never gets consumed, these small practices make a difference. They value the hard work of farmers, reduce waste and make the kitchen more practical and conscious. With such a basic gesture, you gain weeks of use in recipes, save money and prevent perfectly good fruit from ending up in the bin.