Persimmon Pudding

Persimmon is known as the ‘fruit of the Gods’ and anyone who has ever eaten a ripe persimmon would agree. There are two categories of persimmon, one more astringent than the other, both best eaten when fully ripe. Unfortunately many people have eaten persimmon in its unripe state when it is as hard as an apple and causes the mouth to pucker in reaction to its tannins.

Ripe persimmon are a whole other story. Soft and squishy like an overripe tomato, they are dark yellow or orange in colour. As sweet and sticky as jam, they can be eaten with a spoon and make wonderful desserts as they are or combined with other ingredients.

Persimmons are rich in vitamins A and C and are a great source of fibre. High in antioxidants and phytonutrients they help to protect against free radicals. Persimmon are in season between October and February so now is the time to eat them.

This lightly spiced persimmon pudding is a perfect way to enjoy them.

Makes 2 Servings


  • ¼ tsp Himalayan salt
  • 1 tsp ground ceylon cinnamon
  • 1 tsp coconut sugar
  • 1 tsp vanilla powder
  • 2 large/ 4 small persimmon


Blend all of the ingredients and pour into serving two dishes. Refrigerate to set for at least an hour.

Top with chopped dates and a sprinkle of cinnamon and coconut sugar.

*We use ceylon cinnamon rather than cassia. Ceylon or “true cinnamon” has a sweet, delicate taste and contains 1200 times less coumarin than cassia. Coumarin is an anti-coagulant that acts as an irritant to the liver and kidneys in large amounts.