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.
- Nutrabullet or Blender
- Measure Cups and Spoons
- 2 medium Persimmon Fruit
- 2 cups Silk Almond Cashew Milk
- 1 tsp Cinnamon Powder
- 1 tsp Almond Extract
- 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.
One thought on “Persimmon Custard: No-Bake Easy 1-2-3 Steps Recipe.”
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!