Persimmon Pudding or Sweet Persimmon Sorbet
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Persimmon Pudding or
Sweet Persimmon Sorbet
End-of-season persimmons are very soft – gooey, really – and can be difficult to eat, at least without making a big mess. This is an easy way to make a super sweet treat of soft persimmons that may otherwise be less appealing. The gummy pockets (where the seeds would develop) are a fun treat within the pudding. Combines well with Seasonal Fruit Salad or Banana Custard.
Ingredients:
- Soft Persimmons – any variety will serve just as well, but if using hachiyas (called the “baking persimmons”) make sure they are very soft up to the top so they’re not astringent
- Fresh or Frozen Fruits: Bananas, Blueberries, Mulberries, Strawberries, Raspberries, Apricots, Plums, Cherries
- Dried Fruits: Raisins, Prunes, Dates
- Nuts: Walnuts, Almonds, Cashews, Pecans
- Shredded Coconut
Persimmon Pudding
Remove any seeds from persimmons and place in a bowl. Use kitchen shears to cut persimmons roughly. Kitchen shears work better than a masher in this case because they cut up the skins along with the soft flesh. Use a potato masher, if needed, to smooth the pudding and blend it all together. (Or you can just blend the persimmons smooth in a pull chopper or food processor.) Serve alone or top with desired fruits and/or nuts.
Sweet Persimmon Sorbet
Prepare Persimmon Pudding as above, then place in freezer. Add desired fruits and/or nuts before freezing or when serving.