Raw Persimmon and Banana Pudding

Submitted by Chef Joey Z.

"If you've ever eaten a persimmon you know how delicious a fruit this is. There are several kinds, but the ones that are readily available where I live are the Fuyu and the Hachiya. I try to use the Fuyu because they can be eaten without any problems once ripe. The Hachiya are another story. Hachiya Persimmons are shaped differently then the Fuyu. They are longer and conical in size, something like a paste tomato. The Hachiya should be rippened very thoroughly. They contain a lot of Tannin and are very astringent. If you eat it before it is ripe, it will make your mouth pucker. Your teeth will feel coated and its most unpleasant. The Fuyu are short and are shaped like a vine tomato. I bought a few Fuyu late in the summer and we finally got round to eating them yesterday. This recipe is so easy and very good for you."

 

• Ready In: 15mins
• Ingredients: 4
• Yields: 2 1/2 cups
• Serves: 2

ingredients

• 5 persimmons (ripe, peeled and seeded)
• 2 bananas (I used just ripe ones)
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon nutmeg (I used fresh ground) (optional)

directions

1. Peel the persimmons and remove the black seed. Put the pulp in a blender.
2. Peel and add the bananas to the blender.
3. Add the vanilla and nutmeg if you using.
4. Blend until smooth.
5. Sprinkle a little nutmeg on top.
6. Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
7. Bon Appetit!

Reviews

[Everything Sweet]

This was VERY easy and pretty good. We had VERY ripe persimmons so they were extra sweet. No sugar needed. When I first tasted it, it tasted not very sweet since we had an overripe banana. I put nutmeg and a cinnamon sugar mix on the top of the individual puddings. Let them sit in the fridge and it helped the flavors meld together and make it sweeter. It would of been fine if my banana wasn't as overripe as it was. Great first try with persimmons!