Persimmon Chia Pudding

Happy Friday everyone!

So my uncle gave us a bag of Fuyu Persimmons last week and I totally forgot about it until yesterday! I touched it and it was super soft and squishy, so I was scared that it has gone bad already. But I remembered my mom feeding us some VERY liquid-y/gel-y persimmons before, so I decided to just cut it open and check it out.

My first step was to wash the persimmons and then, I was stuck. I had no idea how to cut it so I googled “how to cut a persimmon” and this was the first youtube link I found: How to cut & peel persimmons. Since mine were overripe already, the juice burst out as soon as I cut it in half. Then I just used a spoon to scoop out the fruit. I tried a little piece of it and it was SO sweet and tasty! Since it was so juicy I decided to make chia pudding with persimmon! I found this recipe from Blissful Basil with slight modifications.

Ingredients (serves 4)
For the Vanilla Chia Pudding
  • 2 cups vanilla soy milk (or you can use coconut milk or almond milk)
  • ½ cup chia seeds
  • 1½ teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
For the Persimmon Cream
  • 4 very ripe fuyu persimmons
  • ¼ teaspoon ground cinnnamon

Instructions

To Make the Vanilla Chia Pudding
  1. Add soy milk, chia seeds, vanilla extract, maple syrup, and cinnamon to an airtight container. Whisk and refrigerate overnight or for at least 8 hours.
To Make the Persimmon Cream
  1. Once your chia pudding is ready, de-stem your persimmons and add them to a food processor along with the cinnamon and process into a smooth cream. (I skipped this step because my persimmons were SUPER ripe already and it was in a creamy consistency already)
  2. In four small glasses or two larger glasses, create layers of chia pudding and persimmon cream starting with the pudding. You can play around with this and add thinner or thicker layers and alternate between the pudding and persimmon cream. (Please excuse my layering skills. I def need more practice )
  3. Enjoy!

Lastly, I wanted to share some health benefits of Persimmon. ✨  It has very high vitamin and mineral content, as well as some unusual organic compounds. These include vitamins A, C, E and B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. It aids in lowering blood pressure, boosts immune system, helps improve eye health, reduces oxidative stress, aids in digestion, improves blood circulation, prevents signs of premature aging, and the list goes on and on. 〰 I think I just found my new favorite fruit! Can’t wait to buy more and try other recipes with persimmons!

xox
Eve

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