Persimmon Date Pudding
Be sure that the persimmons are fully ripened. This recipe uses the Japanese persimmon, commonly found in stores. If you want to adapt the recipe for use with the flavorful but astringent American persimmon, you'll need to experiment a little to balance the flavors.
INGREDIENTS | SERVES 2
- 2 fully ripe persimmons (enough for ½ cup)
- ¼ cup dates, pitted
- ½ cup sliced avocado
- ½ tablespoon raw carob powder
- ½ teaspoon mint extract, or 1 drop of peppermint essential oil
Slice the persimmon in half and scoop out the soft fruit with a spoon.
Process all ingredients in a food processor with the S blade, or in a high-powered blender, until smooth.
Serve immediately or refrigerate up to 3 days.
PER SERVING:
Calories: 126 | Fat: 3 g | Protein: 1 g | Sodium: 3 mg | Fiber: 3 g
Persimmons
The persimmon is a soft fruit with a hard outer shell. They have a chalky bitter taste before they are ripe. The Hachiya persimmon must be fully ripened to a soft, jellylike texture before eating. The Fuyu persimmon can be eaten before it is soft.
