Persimmons are one of the oldest fruits on the planet. Cultivated in Asia and dating back 2,000 years in China, they are rich in dietary fiber and other nutrients such as manganese, beta-carotene, vitamin C, and iron. Persimmons are also phytonutrient-rich with catechin, gallocatechin, and betulinic acid. Combined, these nutrients provide antiretroviral, antimalarial, and anti-inflammatory properties. Persimmons offer an exotic tropical flavor. Two types of persimmons are grown in the U.S., specifically Oregon: the Fuyu and Hachiya varieties. The Fuyu is classified as a non-astringent variety and Hachiya as an astringent variety. If you are new to persimmons, both of these varieties are high in soluble tannins, which can make for a bitter taste and chalky mouth feel, particularly if eaten before they are fully ripened. The high glucose content of a fully-ripened and softened persimmon provides a sweet and delicate flavor.
In season October through December, persimmons can be eaten raw, dried, or dehydrated. The non-astringent variety can be eaten out-of-hand or cut into smaller pieces or sliced like an apple. The astringent variety must be extremely soft before eaten, and can be sliced in-half and eaten with a spoon. This is the variety that can be pureed and used to make desserts. This recipe for Persimmon Bread Pudding is particularly appropriate for the approaching fall months!
TIP: The ripening process for persimmons can take several days to a few weeks when sitting at room temperature (about 68°F). To speed up this process, you can also place them in a paper bag together with other pieces of ripening fruit that give off large quantities of ethylene gas, such as apples, pears, and bananas.
Persimmon Bread Pudding
- 3 cups persimmon purée
- 6 eggs, slightly beaten
- 1 quarter of an orange, zested
- 4 ounces full-fat coconut milk
- 1/4 cup maple sugar
- 1/4 cup coconut oil, melted then cooled; plus, a bit more
- for greasing pan
- 1/2 cup coconut flour
- 1/2 cup baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoon salt
- Handful of raisins (optional)
Preheat oven to 375°F. Grease an 8x8 pan with coconut oil. Place seeded and halved ripened or over-ripened persimmons with stems removed into a blender or food processor. Run with skins on until smoothly pureed. Add the eggs and run until well blended. Empty mixture into a large mixing bowl. Add remaining ingredients. Use a stick blender, hand mixer, or whisk to mix until you have a smooth batter. Pour batter into greased pan and bake for 35 minutes or until toothpick comes out clean when inserted into the center. Let cool completely and, if desired, top with whipped cream before serving.
