French chef Jacques Pépin has found a simple way to use overripe fruit in a quick sherbet. He mixes bananas, sour cream, honey, and mint leaves into a quick, savory sherbet that can be topped with extra mint, peach preserves, or smooth drizzles of caramel. The recipe can be customized with added extracts and flavorings, and home cooks can easily pull off the simple approach. Pépic's method can be applied to other fruit that is past its prime, such as mango and passion fruit blended with yogurt and honey.