Persimmons have been around for thousands of years and are a nutrient powerhouse. Native to Asian countries like Japan and China. They are known for their sweetness and the wood from the tree they grow from. They come in different varieties and can be yellowish orange in color to an orangish-red. They actually look very similar to a tomato. I had seen them in the stores several times and had actually thought they were a tomato and it was only just recently that I finally decided to buy some and try them for the first time. Just like a tomato is considered a fruit and not a vegetable, persimmons are a berry fruit although they look nothing like one would think is a berry. Remember, I had thought they were tomatoes!
Their taste is mildly sweet and they are best to be eaten when they are very ripe and soft to the tough throughout. The more ripe, the better the flavor. You do not really want to eat them when they are not fully ripe, as they are not very sweet and can be a bit bitter and astringent. So, make sure to wait until they are fully ripe before you eat.
Persimmons are loaded with nutrients. One persimmon contains over half the daily recommendation of vitamin A, and are a good source of vitamin C, and E as well which are needed for immune function. (1) They are also a great source of B Vitamins: thiamin (B1), riboflavin (B2), pyridoxine (B6), folate, magnesium and phosphorus. They also a source of vitamin K which is needed for good bone health and may help in reducing osteoporosis (2)
So, if you haven’t tried persimmons yet, they are a must. What I about them is that they are not overly sweet, but they are sure to satisfy your sweet-tooth. Here is a Persimmon Chia Pudding that I made today. It’s without any sugar and suitable for vegans. If you would like yours to be a bit sweeter, you can add some maple syrup to your chia pudding or some honey if you are not vegan. I had mine exactly as listed in this recipe and it was just the right amount of sweetness for me. If you try it, please let me know what you think. This is a great little recipe for those of you who are trying my 5 day sugar free challenge, which you can download the free e-book for the challenge here.
For The Chia Pudding
- 1/2 cup chia seeds
- 1 - 1/4 cup coconut milk*
- 1/2 teaspoon allspice
- 1/2 teaspoon vanilla
For The Persimmon Cream
- 5 very ripe persimmons*
- 1/4 teaspoon allspice
To make the Chia Pudding
1. Add coconut milk, chia seeds, vanilla extract, allspice to a small or medium size bowl and whisk until well blended.
To Make The Persimmon Cream
1. Wash persimmon, remove stem and place in a blender or food processor with the allspice, blend until smooth.*
2. In 3 small glasses or dessert dishes, create layers by spooning the pudding and persimmon cream, starting with the pudding. I did 4 layers, 2 layers each.
For Chia Pudding -
1. If you do not have coconut milk, you can substitute for almond milk or use 6 tablespoons of coconut powder with 1 cup water and whisk together until all powder is dissolved.
2. The pudding in this recipe thickened pretty quickly, so there was no need to refrigerate it until it thickened. If you like yours thinner, you can add more milk or water to the mixture and mix until well blended.
3. This was sweet on it's own, but if you like it sweeter you can add a tablespoon of honey or (maple syrup if you are making this vegan).
For the Persimmon Cream -
1. (If you do not have a blender or food processor you can just remove stem, peel or scoop out the inside of the persimmon with a spoon into a small dish, add the allspice and with fork mix together, mashing with the fork any chunks).
2. It is best to use persimmons that are ripe and extremely soft to the touch through out the berry. Their flavor is best when you wait until they are fully ripe and they will blend or mash much easier.
Amount Per Serving: Calories: 325Total Fat: 21ggSaturated Fat: 12.7ggCholesterol: 0mgSodium: 33mgmgCarbohydrates: 30.8ggFiber: 9.6ggSugar: 1.5ggProtein: 6.3gg