Recipe Directions

Blend. Serve in pretty bowls. The pudding can be fixed ahead and refrigerated. Freeze for longer storage.

Kandace's Thoughts

I always enjoy winter when persimmons begin to show up at local stores and usually eat them up as is. Now there are more ways to enjoy these delights. Thanks to Tommie for sharing this recipe and photo.

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The fuyu (non-astringent) can be eaten when hard, but the hachiya (astringent - my favorite) has to be soft almost like a water balloon to be eaten. There are other varieties but those are the most common. Also known as the Sharon fruit.

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love blending persimmons... they make excellent smoothies with soft and think texture. with some lemon juice and coconut water. beautiful color too! ~thank you...

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that happened to me too raw_chocoholic...maybe it wasn't ripe?

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Yes, don't eat them before they're ripe! I just bought my first persimon yesterday and when I took a bite it felt like it stole all the moisture from my mouth. Very weird.

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Persimmons have to be really soft, and the skin almost see-through. They are jelly like when ripe. If you eat them before they ripen it will leave a terrible after taste. But trust me they are worth the wait!

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I jut picked up some persimmons. When are they ripe to eat???

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I just discovered persimmons! I had a real ripe one and smooshed it up...viola! Instant vanilla pudding! I swear! If I had been blind folded, I would have thought it was a vanilla pudding snack like when I took a sack lunch to elementary school!!

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I've never tried a persimmon. This recipe makes me want to give them a shot. Thanks :-)

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We usually get a delivery of local organic fruits and vegetables each week from a local company called Organics to You, so I'm not sure the breakdown of cost for each item. When persimmons are in season, they deliver 2-4 each week.

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oh wow that looks really good. Bonus points for the larabar! Oh yeah do you usually pay a lot for persimmons??

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