It’s Persimmon season! I love these fruits. If Star Apple, Naseberry, and Cantaloupe had an entanglement, The Persimmon Fruit would be born. You mainly see them in the grocery stores between fall and winter.
Nutrition Content of Persimmon Fruit.
The persimmon fruit is very sweet. The flesh is firm but succulent. They are loaded with good nutrition.
One fruit is approximately 118 calories. They are a good source of vitamin A, C, E K, B6, potassium, copper, and fiber. 1 serving of this fruit will provide you with around 30% of your daily recommended intake (RDI) of manganese.
Manganese is a mineral but plays a big role in the normal enzymatic process that helps with metabolism.
Persimmons are very high in pectin that makes it great for making this non-bake custard.
Persimmon Fruit Custard: No-Bake Easy 1-2-3 Recipe.
The pumpkin-shaped Persimmon fruit, when ripe is very high in sugar and pectin.When blended with milk, they quickly forms a gelatininous custard. It is very smooth, creamy and similar to vanilla pudding.
Equipment
- Nutrabullet or Blender
- Knife
- Measure Cups and Spoons
Ingredients
- 2 medium Persimmon Fruit
- 2 cups Silk Almond Cashew Milk
- 1 tsp Cinnamon Powder
- 1 tsp Almond Extract
Instructions
- Remove the top leaf/stem from the persimmon fruits. Wash and peel fruit.
- Cut each peeled fruit into quarters and add to blender.
- Add milk, cinnamon and almond essence. Blend until smooth.
- Serve in a bowl. Can be served with chia seed and/or fruits for a breakfast or snack.
Notes
The Almond Cashew milk can be replaced by other nut milk or cow's milk.
Wow I’ve always been curious about using persimmons but never had anyone break it down to me in this way! I’m so glad I tried this delicious fruit! This is going to be one of my go-to breakfast recipes while persimmons are in season!