We’re big persimmon fans in this house. My girls lovingly refer to them as “per-cinnamons” which makes a bit of sense since they look and taste like they have cinnamon in them. While the astringent hachiya persimmons delight some, we go for the non-astringent fuyu type since we enjoy the mildly sweet crunch they offer.
Here’s a simple idea for doing something a little out of the ordinary with those last persimmons of the season you may have laying around. This pudding is best served right away at room temperature and can also be poured into a glass as a persimmon smoothie!
Here’s what you’ll need to make 4 servings:
- 3 ripe fuyu persimmons, peeled and sliced into quarters
- 1 cup almond milk, unsweetened
- 1/2 ripe banana
- 1-1/2 tbsp maple syrup
- dash of cinnamon
- dash of nutmeg
- dash ground ginger
Take one of the persimmon quarters and slice it into slivers. Set these aside for garnish.
Place everything else into a food processor or blender and blend until smooth. Pour into four small bowls and garnish with the persimmon slivers and another dash of cinnamon if you’d like.