Fruit Too Ripe to Eat? Make a Simple Skillet Dessert! [RECIPE]

Ever since I moved to the Bay Area and discovered the joys of a super fresh nectarine right off the tree, a sweetness I’d never tasted in a nectarine before, I became obsessed with stone fruit fresh from the local growers. I love summer in general, but the fact that it’s also stone fruit season takes it to a whole new level. The road to our most traveled climbing destination (Yosemite) is lined with local growers selling their fresh produce, so I always insist we stop and stock up on the way home. We even have a few neighbors growing apricots, plumbs, and nectarines, and sometimes on a walk with Dexter, I snag a few from the trees. Fresh, delicious, sweet nectarines might be the best thing on earth.

nectarine skillet dessert

The First Fruit of the Season

When I saw the first beautiful white and yellow nectarines of the season at our local grocery store a few weeks ago, I bought a few. I usually like to sample before I buy (hence my preference for the little stands and farmers’ markets), so I didn’t go crazy and just got a few to kick off the season. I couldn’t wait to get home and sink my teeth into the first nectarines of the season. Unfortunately, I got distracted and promptly packed them into the fruit drawer in our refrigerator and forgot about them.


A couple of weeks later, I remembered that I hadn’t eaten them and pulled out slightly wrinkly nectarines. They weren’t moldy, and they did still have a nice sweet flavor, but I didn’t want to eat them plain like that all sad and wrinkly. And so another version of the “Single Guy” dessert was born. 

I chopped up those wrinkly nectarines, grabbed some blueberries, and tossed them into a heated skillet with a little coconut oil and started cooking. A little bit of this and a little bit of that, and suddenly I had two desserts ready to go for my husband and me! Easy as pie (or a two-person mini pie without the crust). 

nectarine skillet dessert

The Kitchen Hack of the day is this: Don’t waste the forgotten fruit!

Breathe some life back into it by turning it into a skillet dessert! As I’ve mentioned before, you can really do a lot for dessert with a skillet and some fresh (or not so fresh) fruit. Get creative and don’t waste that fruit just because it’s a little past its prime. (Just make sure there’s no mold or rot.)">
Nectarine and Blueberry Skillet Dessert
Serves 2
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min">
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
  1. 2 ripe nectarines or peaches, cut into 1/2 inch pieces
  2. Handful of blueberries (fresh or frozen)
  3. 2 tsp coconut oil (CWB Favorite Pick)
  4. Zest from 1/2 a lemon
  5. 8 crushed macadamia nuts
  6. 1 tsp maple syrup
  7. Refrigerated coconut milk (cold so that it's thick and scoop-able) (CWB Favorite Pick)
  8. Pinch of salt
  1. Heat a sauce pan and add coconut oil and fruit
  2. Cook the fruit on medium heat until it softens and the blueberries start releasing color, stirring to ensure that nothing sticks or burns
  3. Add crushed nuts, maple syrup, and a pinch of salt
  4. Stir everything to incorporate well
  5. Once you plate the fruit (I use small ramekins), add a scoop of cold coconut milk for topping (if your coconut milk isn't solid, just stir it in -- it will still be delicious!)
  6. Serve warm
Cultivated Wellbeing

FTC DISCLOSURE: This post contains an affiliate link (CWB Favorite Picks), which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.


Dairy-Free Persimmon Pudding [Recipe]

-Editor’s note added 1/18/15

This simple persimmon pudding recipe is the result of a desire not to waste one totally overripe persimmon a friend gave me from her tree. I’m not a huge fan of persimmons, but Loren loves them, so I took a few home for him. He ate a couple and then left one lonely fruit sitting on the counter until the skin became dark orange and translucent and the fruit was soft to the touch.

(As a side note, this could be fodder for some other blog post one day: How to get your husband or housemate to stop leaving small amounts of food in the fridge to be forgotten forever. I think I’ve successfully shamed Loren out of leaving 3 green beans in the bag and cooking the rest, but we both have a problem with eating fruit before it goes. It can sometimes make for interesting science experiments in the fridge …)

ANYWAY, there was this one persimmon. I had used a mushy persimmon before in a couple of other sweet syrupy recipes, but they weren’t good enough to share with you. This time however, I think I might have outdone myself. This is by far my very favorite way to consume a persimmon, and my persimmon-loving husband agreed — he said he liked it even better than the pumpkin custard recipe in my latest eBook.

Both recipes use coconut milk instead of regular cow’s milk, which some might think would pose a thickening problem. It doesn’t. It thickens right up; you just need a little time and patience (barely even any patience in the case of this small batch!). And at the end of the day, you have a dessert that doesn’t bother a lactose-intolerant belly and is full of the healthy fats from the coconut milk and the pastured egg yolks. What more could you ask of a dessert that already includes a bright orange fruit full of carotenoids? 

The “Single Guy Recipe”

I considered sharing a larger version of this recipe — perhaps one that serves 4 to 6 people — but after listening to an old episode of Bill Burr’s Monday Morning Podcast where he laments the absence of “single guy” recipes in cookbooks after making 24 cupcakes and only wanting to eat 1, I decided to leave this recipe exactly as it was on my first try. This recipe serves two, and honestly, with just the two of us at home, it’s nice to be able to make a dessert that doesn’t linger in the fridge calling my name every night until it’s devoured.

Two is good.

As with other pudding/custard recipes, the more you make, the longer it takes to thicken, so anticipate some time adjustments if you decide to make a double or triple batch* of this scrumptious silky persimmon pudding.

*Editor’s note: I’ve since made a larger batch of this and didn’t simply double everything — which would have possibly yielded more but taken FOREVER. To make six 4-ounce servings like the ones pictured below, I used 4 persimmons, 6 egg yolks, 1/2 cup of maple syrup, and 3 cups coconut milk. The directions remain the same.

dairy-free persimmon pudding">
Dairy-free Persimmon Pudding
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  1. 1 overly ripe, pulpy fuyu persimmon, skin removed (scrape the pulp off with a spoon if necessary)
  2. 2 egg yolks
  3. 1/4 cup maple syrup
  4. 1 cup coconut milk
  1. In a double boiler, heat coconut milk and maple syrup until you achieve a low simmer
  2. In a separate bowl, whisk egg yolks and persimmon pulp
  3. Very slowly pour the warm coconut mixture to the persimmon and egg yolks, whisking thoroughly until completely incorporated
  4. Pour everything back into the double boiler and simmer until it thickens, about 15 minutes
  5. Whisk throughout to ensure it doesn't stick to the bottom of the pan or clump up
  6. Pour into 2 ramekins and refrigerate for at least 30 minutes before serving
  1. See editor's note above in this post for how to triple this recipe.
Cultivated Wellbeing

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