If there’s a safe haven for alliteration, it’s in the culinary world. Some of the best food descriptions use alliteration because the playful style gets readers excited about the dish. This pudding recipe calls for one of the best seasonal fruits that fall has to offer: persimmons. There isn’t another fruit that tastes similar to persimmons. Inherently sweet during peak ripeness, persimmons offer a honey-like flavor. The texture is reminiscent of apricot and the skin is a bit tougher than apple skin.
The featured ingredient of this pudding is the mighty persimmon, a classic fall favorite. Without the addition of bananas, though, this pudding is not the luxurious texture that you desire from a pudding. Bananas are creamy and sweet, complementing the subtle astringent zing from the persimmons. And what would a fall dessert recipe be without some vanilla and cinnamon? These two flavors accent the warmth of the persimmons meld perfectly with bananas.
Note: If you wanted to transform this dish into a raw vegan ice cream, simply freeze the bananas overnight before blending them with the rest of the ingredients. Once smooth, you can spoon that mixture into a freezer-safe container and freeze until firm (about one hour).
- Prep Time:10m
- Total Time:10m
- 5 ripe Fuyu persimmons
- 2 ripe bananas, peeled
- 1 tsp. alcohol-free vanilla extract
- 1 tbsp. cinnamon
- chopped raw walnuts (optional topping)
- Remove the tops of the persimmons and roughly chop them. Remove any seeds that you find.
- Add the persimmons, bananas, vanilla extract, and cinnamon to a food processor or blender and blend until smooth. You may need to stop blending, scrape down the sides, and continue blending to incorporate all the ingredients.
- Spoon into bowls and top with optional chopped raw walnuts. Enjoy!