Raw Persimmon Pudding
Persimmons are in season, at least here in central New York! The one I bought at the store this afternoon was actually from Chile.
Persimmons are a bit of an unusual fruit, and at $2.50 per fruit maybe a touch on the expensive side, considering they are the size of a small/medium tomato. Speaking of tomatoes, most ripe persimmon will look just like a tomato, only with a little more of an orange (anywhere from light to dark) tint to the skin.
The Black persimmon (or sapote) looks rather like a rotten tomato - that is, it will start to have dark spots and then actually turn black. That means it's ripe, not bad.
That's the kind I got today. Yum!
Here's what I did with it:
Persimmon Pudding
1 ripe persimmon
4 bananas
2 cups distilled water
Mix all in Vita-Mix. That's it! Makes about 2 quarts, depending on how much water you put in. Add another persimmon for a more intense and sweet flavor, or sprinkle a touch of cinnamon or allspice over the top.
It sure satisfied my craving for something sweet, but I suppose you could add a couple fresh or dried (soft) dates or figs into the mix.
This makes a great, quick smoothie, too, just add a little more water.
Enjoy!
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