Fruits

Substitutes for Persimmon in gelato

Persimmon (Diospyros kaki) is a sweet autumn fruit whose pulp is roughly 81% water and 13% sugars, dominated by glucose and fructose. In gelato it works as a fruit base for sorbetto or fruit-forward gelato, contributing bright sweetness and a notably high freezing-point depression per gram of sugar. If you're out of persimmon or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.