Persimmons are the unsung heroes of fall produce items. They don’t receive a lot of attention because they aren’t common ingredients in Western diets. They have been growing in China for thousands of years and while hundreds of varieties exist, the most common types are Fuyu and Hachiya. It’s imperative to pick ripe persimmons because unripened ones have a bitter taste, due to the tannins. <\/p>\n\n\n\n
If you don’t eat persimmons, this raw vegan persimmon pudding is a great introduction to them. The sweetness of the banana brings out their sweetness. The only thing you need to do is remove the black seed in the center and peel the fruit. The skin is similar to tomato skin, but you don’t want to eat it; trust us on that one. <\/p>\n
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Persimmons are some of the best fall produce items, and we’re highlighting them in this antioxidant-rich, raw vegan, seasonal pudding. <\/p>\n","protected":false},"author":14,"featured_media":117415,"comment_status":"closed","ping_status":"closed","template":"","tags":[2179,2693,2782,2807,3610,6486,6805,8425,9584,1870,2041,2069,2148],"recipe_category":[2327,1778,1790,1791,1792,1793],"yoast_head":"\n