Just Persimmons Pudding

Another persimmon pudding? Yes. I am shamelessly posting another persimmon pudding recipe. Mostly because I just made this today, faster than it took my boys to destroy the living room. That’s how quick this recipe is! And also because I love persimmons and my husbands client just gave us a huge bag of the Hachiya kind, which are the ones that need to be super ripe before eating, which means the best way to eat them in my opinion is prepared, not just as is, as they are so messy when they are ripe enough.

This isn’t even a recipe. It’s really just an inspiration for you guys 🙂

 

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Ingredients:

  • 4 really ripe persimmons
  • 1/4 cup liquid (I used coconut milk)
  • 1 chunk of fresh ginger (optional, but with people getting sick everywhere I throw ginger in everywhere I can to boost our immune systems!)

Steps:

  • wash and stem the persimmons
  • add everything to a blender
  • blend on high, serve and enjoy!

 

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I enjoyed mine over some warm buckwheat porridge with a bunch of spices added to it (cardamom, cinnamon and fresh grated ginger). Had a cup of chai tea with it, the perfect warming rainy day fall breakfast 🙂

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5 thoughts on “Just Persimmons Pudding

    • Persimmons are divine!!! Although it did take some time for me to enjoy them. They are super sweet and the fuyu kind can be eaten crunchy like apples which is my preferred way. The other kind Hachiya need to be super ripe, almost falling apart in your hand, which I only like if they are being prepared in some way. Once u got familiar with the varieties and textures, I fell in love 😊 they are now my favorite fall/ winter fruit.

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