I have been sitting on this recipe since last year. Persimmons were a totally new fruit to me last year. I had heard of them, but never tried them. When I saw a recipe featuring these vibrant orange fruits, I new it was high time I finally try these stunning beauties. And I created this recipe….but it was at the END of the season! I knew I needed to wait until persimmons came back to me, AND to my readers!
Here are some things to know about persimmons in case you are a rookie like I was!
There are two main varieties: Fuyu and Hachiya. These are easily identified by their shape. Fuyu is my favorite and is short and squat like a tomato. It is ready to eat and use when it is soft and the skin as turned almost translucent The Hachiya persimmon is slightly elongated and comes to a point. This particular variety has to be perfectly ripe to be palatable..in fact the insides have to be complete moosh. Both varieties can ripen further on your counter if they are not quite there.
- 1 cup favorite non-dairy milk, I use So Delicious Unsweetened Coconut Milk, if making a smoothie, increase the amount to 1½ cups, part cold water is fine too.
- ½ cup fresh pumpkin puree
- 1 ripe persimmon, or one frozen dried
- 1½ tablespoons cocoa powder, or increase to 2 tablespoons for extra dark chocolate flavor.
- 1½ tablespoons coconut butter or cream
- 1 tablespoon grass fed gelatin (protein source)
- ⅛ teaspoon sea salt
- 8-16 drops stevia liquid to taste, or honey!