Is it just me, or are persimmons the most AMAZING fruit ever. They taste like candy no? My kids go crazy for them and it's refreshing to have a different fruit there in the fruit basket.
I know I'm not breaking the mold here with the idea of a no-bake pudding. But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner. No fuss, few ingredients, nutritionally dense...all big winners in my book. I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff). The coconut, persimmon, cranberry combo did the trick. This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.
1 can full fat coconut milk, I used this brand (it's a BPA free can)
4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato)
1/4 cup cranberries
2 tablespoons ground chia seeds
1. Soak cranberries in filtered water until soft, 1-2 hours.
2. Peel and chop persimmons
3. In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.
4. Store in refrigerator until cool. Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.
*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit. My husband had trouble identifying the coconut...and this was shocking because he has impeccable taste buds.
*Add more cranberries, if desired, it will certainly increase the tart factor.
*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe. I don't care for too sweet.
*Coming soon...persimmon cranberry ice cream (stay tuned)
Health benefits of persimmon fruit
- The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
- Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
- Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
- zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age related macular disease"(ARMD) in the elderly.
- The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
- Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
(above facts complied from this site)