A quick and easy dessert with fresh persimmons on rich and creamy vanilla whipped ricotta.
Persimmon season has begun and we have created this light and refreshing pudding made with fresh persimmon purée and vanilla flavoured whipped ricotta.
This 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.
Our persimmon dessert and ricotta 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!
Click the subscribe button above to get more recipes like this to your inbox!
Jump to:
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.
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
If you are not in a hurry, persimmons will gradually ripen at room temperature.
If you need persimmons to ripen quickly keep them near bananas, onions or potatoes so the ethylene gas these fruit/vegetables produce speeds up the ripening process.
As persimmons ripen they become softer and turn a darker shade of orange.
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
Store unripe persimmons at room temperature till they ripen, and then in the fridge.
Ripe persimmons should be eaten within 1-2 days.
Persimmons or their pulp can be frozen for up to a month, any longer and they tend to lose much of their delicate flavour.
You may also like ...
⭐️ Are you making our Persimmons With Whipped Ricotta 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
Persimmons With Whipped Ricotta
Ingredients
- persimmons - ripe 3 whole
- ricotta - 1 cup 250 grams
- vanilla 1 teaspoon
- icing sugar - powdered/confectioner's sugar 2 tablespoons
- orange zest 1 teaspoon
- honey roasted pecans - crushed (optional) 4
Instructions
- Wash and dry 3 whole persimmons, 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 1 teaspoon orange zest and set aside.
- In a separate medium sized bowl whip together 250 grams ricotta, 1 teaspoon vanilla and 2 tablespoons icing sugar till smooth.
- In a serving glass spoon the ricotta cream to form a bottom layer then cover with a layer of the puréed persimmon. Do the same for the other 3 glasses. Chill for one hour before serving. Garnish with crushed 4 honey roasted pecans before serving.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
Christiano pisani says
Fast very easy to make it
Good taste after lunch
I will give you more than 5 pluse
Margaret Veliscek says
Can i use honey instead of sugAR?
Nicole Shroff says
Sure honey will work - as some varieties of honey are sweeter than others you will need to adjust the amount according to taste.