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):
Persimmon + ginger chia pudding
- 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
- 1-2 large persimmons (peeled, seeds removed + finely diced)
- the juice of 1 lime
- edible flowers + leaves, to serve (optional)
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.
You can use either white or black chia seeds here. Almond milk could be used in place of cashew if that’s easier, however the creaminess cashew milk gives is unbeatable in my personal opinion. To make your own cashew milk follow my instructions on this almond milk post, replacing almonds for raw cashew nuts. NB: Make sure you use non-astringent persimmons for this recipe.
This post is sponsored by First Fresh New Zealand. As always, all views are my own. Thanks for supporting the companies who allow me to continue sharing recipes online.