Persimmon season might be my favorite season. I discovered my love for persimmons last year when we started selling them at the farm stand. I couldn’t believe I had never tried one before! They are so sweet, creamy, and flavorful. Move aside pumpkins, persimmons have taken your place in my heart as my favorite fall fruit. So, needless to say, I was especially excited when we got our first batch of persimmons at the farm stand a few weeks ago. I had this idea for persimmon pudding and was just waiting (impatiently) until I could get my hands on some.
Persimmons boast powerful nutrients that are especially important this time of year. They have one of the highest vitamin C contents of any fruit, and a single persimmon has approximately 80% of the daily requirement of that beneficial nutrient. Vitamin C stimulates the immune system, protects your cells against free radicals, and increases the production of white blood cells, which are the primary line of defense for the body against microbial, viral, and fungal infections. Persimmons are also good sources of vitamins A, E and B6, as well as the minerals potassium, copper, manganese, which are all co-factors for numerous enzymatic functions in the body.
The two most popular varieties of persimmons are Fuyu and Hachiya. Fuyus are round and flat, and can be eaten when they are firm and crisp (like an apple). These are good for slicing into salads. Hachiya persimmons are my favorite. They are acorn or heart-shaped, and can only be eaten when fully ripe. This is known as an astringent variety, which means it will be bitter, unpleasant, and will suck all the moisture out of your mouth if you eat it before it is perfectly squishy-ripe. They have a sweet and juicy custardy flesh, best eaten over the sink.
(photo from Shutterstock)
This persimmon pudding is thick and creamy and naturally sweet, with a hint of orange. It takes a few hours to set, so best to prepare and let it sit in the fridge overnight. I recommend using Hachiya persimmons for this recipe (super soft and squishy), but if you can only find the Fuyu variety, just wait until they are soft.
- 2 eggs
- 1 vanilla bean pod*
- 1 can coconut milk (full fat)
- 3 very ripe hachiya persimmons, peeled
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1 tbsp. pure maple syrup
- 1-2 tsp. orange zest
- pinch of salt
- Whisk the eggs in a small bowl and set aside.
- Scrape out the seeds of the vanilla bean pod with a small knife or spoon.
- Put the scraped out seeds, bean pod, and coconut milk in a saucepan. Rinse the can with an inch or two of water and pour that into the saucepan as well. Heat slowly over medium heat, stirring often.
- Let this simmer for about five minutes.
- Slowly pour a ladleful of the hot coconut milk into the eggs and whisk rapidly to incorporate. Then pour the egg mixture back into the sauce pan while continuing to whisk.
- Cook for 7-10 minutes, whisking occasionally, until a spoon remains coated when dipped into the mixture. Discard the vanilla bean.
- Pour into a blender and add the persimmons, cinnamon, turmeric, maple syrup, orange zest, and a pinch of salt. Blend until fully incorporated.
- Pour into ramekins or mason jars, cover, and let sit in the fridge overnight.
- *I highly recommend using a vanilla bean pod, but if you can't find one, you can sub 1 tsp. vanilla extract. Add this to the blender with the rest of the ingredients.
- Method adapted from the Banana Vanilla Bean N’oatmeal recipe from the 21 Day Sugar Detox Cookbook.