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    Home » Recipes » Dessert

    Healthy Persimmon Dessert

    Published Nov 3, 2020, modified Oct 17, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Jump to Recipe

    This 10 minute dessert is a great way to enjoy the fresh delicate flavour of persimmons on a smooth vanilla ricotta base.

    Two glasses of persimmon dessert alongside pecans and a full persimmon.

    Persimmon season has begun and we have created this light and refreshing pudding made with persimmon purée and vanilla flavoured ricotta.

    It is such a wonderful way to enjoy this delicate autumnal fruit, after a meal or even for breakfast (I mean why not?).

    Persimmons are a great fruit to see you through autumn and into winter as they have high immune boosting nutrients.

    This orange coloured fruit is not only rich in beta-carotene, but contains more fibre (in its skin) and antioxidants than apples, and high levels of vitamin B6, potassium and manganese.

    Ripe persimmons have a most delicious honey-like flavour, wonderful scent, and a jelly textured pulp. When they become very soft, the pulp can be scooped out and eaten with a spoon.

    This persimmon dessert is very quick and easy to prepare and requires just a handful of ingredients.

    Fresh persimmons are puréed for their delicate flavour and combined with a little orange zest. Persimmons are so sweet that you do not need to add any sugar to the purée.

    The base is a smooth and simple sweet vanilla flavoured ricotta that is lightly whipped. If you don’t have ricotta, you could use mascarpone, but this will be more dense.

    So go ahead, pick up some persimmons and whip up this quick and delicious dessert!

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    Jump to:
    • Ricotta
    • Varieties of persimmons
    • How to select persimmons
    • How to ripen them
    • Other ways to eat them
    • Persimmon FAQs
    • You may also like …
    • 📋 Recipe
    Persimmon and ricotta dessert in two glasses surrounded by pecans and full persimmons.

    Ricotta

    Choose a ricotta made from cow’s milk for its mild and delicate flavour in this quick ricotta dessert.

    Varieties of persimmons

    Persimmons contain tannins which give a bitter flavour, however as they ripen they lose their astringency and become incredibly sweet.

    The two types of persimmons, astringent and non-astringent, are categorized according to when they lose their bitter tannic quality, and on appearance. However when ripe, they have the same honey-like flavour and are equally sweet.

    You can select either variety of persimmon for this recipe.

    Crates full of fresh persimmons.

    How to select persimmons

    Astringent persimmons are commonly known as hachiya, and non-astringent as fuyu. Both have a yellowy orange skin with an orange and brown pulp.

    Either variety will work for this dessert. Ripe hachiya is jelly like in texture and easy to scoop out. Fuyu can either be blended to a purée or wait till the fruit is very soft and easy to scoop out.

    • hachiya – these are acorn shaped and should not be eaten till they are ripe or over-ripe as they will make your mouth pucker up.
    • fuyu – this variety is smaller and shaped more like a tomato with a tender skin. They can be eaten before they are completely ripe while still firm, or soft and even over-ripe.

    How to ripen them

    Leave persimmons at room temperature to ripen.

    If you need them to ripen quickly, place them near bananas, onions or potatoes and the ethylene gas produced will speed up the ripening process. As they ripen they will become softer and turn a deeper orange colour.

    Other ways to eat them

    Firmer persimmons are delicious chopped or sliced as a garnish for yogurt, ice-cream, porridge, and in salads.

    They can also be dried or baked into cookies, cakes or puddings.

    Persimmon FAQs

    How should you store them?

    Store unripe persimmons at room temperature till they ripen, and then in the fridge.

    How long will they keep?

    Ripe persimmons should be eaten within 1-2 days.

    Can they be frozen?

    Persimmons or their pulp can be frozen for up to a month, any longer and they tend to lose much of their delicate flavour.

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    ⭐️ Are you making this Healthy Persimmon Dessert recipe? I’d love to know how it turned out in the comments!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    closeup of two glasses with persimmon and ricotta

    Healthy Persimmon Dessert

    Nicole Shroff
    This 10 minute dessert is a great way to enjoy the fresh delicate flavour of persimmons on a smooth vanilla ricotta base.
    5 from 10 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Total Time 10 mins
    Course Breakfast, Dessert
    Cuisine Italian
    Servings 4 people
    Calories 297 kcal

    Ingredients

    • 3 persimmons ripe
    • 250 grams ricotta (1 cup)
    • 1 teaspoon vanilla extract
    • 2 tablespoons icing sugar (powdered/confectioner's sugar)
    • 1 teaspoon orange zest
    • 4 honey roasted pecans crushed (optional)

    Instructions
     

    • 3 persimmons, 1 teaspoon orange zest
      Wash and dry the persimmons, then slice each one in half, scoop the pulp out into a bowl, and discard the skin. Blend the pulp till it is smooth, stir in the orange zest, then set aside.
    • 250 grams ricotta, 1 teaspoon vanilla extract, 2 tablespoons icing sugar
      In a separate medium sized bowl, whip together the ricotta, vanilla and sugar till smooth.
    • 4 honey roasted pecans
      In a serving glass, add the ricotta cream to form a bottom layer, then cover with a layer of puréed persimmon. Do the same with the other 3 glasses. Chill for one hour before serving. Garnish with crushed roasted pecans before serving.

    Notes

     
    • You can select either the hachiya or fuyu variety of persimmon for this recipe. Either variety will work for this dessert. Ripe hachiya is jelly-like in texture and easy to scoop out. Fuyu can either be blended to a purée or wait till the fruit is very soft and easy to scoop out.
    • Select ripe persimmons, if they are soft remove the stem and scoop out the pulp. If they are firm, slice in half and scoop out the pulp.
    • If you don’t have ricotta, you could use mascarpone but this will be more dense.
    • Chill for at least one hour before serving.
    • Garnish before serving. Do not garnish before chilling as the nuts will become soft in the fridge.
    • Best eaten on the same day,
    • Cover and store leftovers in the fridge and consume with 2 days.
     

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 297kcalCarbohydrates: 49gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 32mgSodium: 54mgPotassium: 456mgFiber: 1gSugar: 4gVitamin A: 278IUVitamin C: 84mgCalcium: 163mgIron: 3mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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