For those of you who have been here awhile, you’ll already know the love I have for persimmons. I’ve shared a few recipes both here (links below) and in my second cookbook and they’re one of the things I most look forward to eating, every single autumn. Growing up they were a rare treat, eaten only if we’d visited family friends who had a tree but nowadays they’re readily available at supermarkets, veggie stores and farmers markets here in New Zealand from mid-April through to late July.
We mostly just peel persimmons and eat them like apples, however their versatility means they also make an amazing addition to salads, cooked up in puddings, dehydrated for snacks, added to smoothies for a nutrient boost (they’re high in Vitamin A, contain more Vit C than a pear and almost the same amount of potassium as a banana!), or whizzed up and added to chia puddings like this one I’m sharing today.
We love chia pudding in our house, not only for a quick breakfast option but for afternoon/after-school snacks as well. Persimmon adds natural sweetness to this creamy ginger chia pudding, but also adds texture with the diced lime-kissed persimmon topping too. This is a combo I know I’ll be making for years to come.
What’s your favourite way to enjoy persimmon? I’d love to hear your ideas.
A few more persimmon recipes to try (there’s also a couple more recipes in my second cookbook A Year in My Real Food Kitchen, including one of my all-time favourite salads):
–Gluten + dairy-free chocolate persimmon loaf
–Persimmon, fennel + rocket salad
Persimmon + ginger chia pudding
Ingredients
- 3 cups cashew milk preferably homemade
- 2 tablespoons virgin coconut oil
- 2 tablespoons fresh ginger juice see note below
- 2 tablespoons pure maple syrup
- 1 large persimmon peeled, seeds removed + roughly chopped
- 1 teaspoon vanilla extract
- a pinch fine sea salt
- 1/2 cup chia seeds
persimmon topping
- 1-2 large persimmons peeled, seeds removed + finely diced
- the juice of 1 lime
- edible flowers + leaves, to serve optional
Instructions
- Combine cashew milk, coconut oil, ginger juice, maple, persimmon, vanilla and salt in a blender and blend on high until smooth. Transfer to a bowl and stir in chia seeds. Give it a good stir every minute or so for the first 5 minutes to prevent seeds from clumping. Cover and chill for at least 30 minutes, or overnight.
- Combine diced persimmon with lime juice and mix well.
- To serve, divide chia pudding between 4-6 bowls, top with a little persimmon, scatter with edible flowers and leaves, if using and enjoy.
- NOTE: To make fresh ginger juice, finely grate 2-3 tablespoons peeled ginger, then using your fingers squeeze to release the juice.
8 Responses
Thanks Emma. Yum, what an awesome sounding combination. I will definitely try this – probably with some coconut milk (I use this awesome recipe – https://www.101cookbooks.com/toasted-coconut-milk/) – hopefully that flavour combo works!
I eat persimmons in slices with the skin on – I used to peel them, but then a friend cut them for me this way and I liked it 🙂
Yum, yes I’d say Heidi’s coconut milk would work beautifully in this though I do personally love the extra creaminess you get from cashew milk x
You’re probably right….I’ll try it both ways then 🙂
Good idea 🙂
We’ve been getting Persimmon in our organic vege box lately..and it never occured to me to put them with Chia (or in a salad for that matter). A lovely recipe Emma, and your Chia pudding looks so wonderfully creamy… Ive printed off the nut milk instructions from your page and will have a go making the cashew milk! Thank you xx
Hey Emma! This looks like delicious. I already shared this with my wife and will definitely try this for sure. Thanks for sharing this yummy recipe. Keep Blogging!
This looks too good to eat!. I would love to try this pudding. It is so easy to make, and this recipe is amazing.
Thanks for sharing with us.
I just wanna say ” Yum Yum Yum”. it looks delicious