For a short time each Fall, persimmons are available in some markets throughout the country. Many people ignore this seasonal fruit, but you should embrace it. It has a unique flavor and can be used in many ways. You can peel it, cut it into slices, and add it to a salad with cranberries and a light sweet dressing to top it off wonderfully. You need to use a fully ripened persimmon to make jams and breads so that you have the fruit’s natural sweetness. If you eat them too soon, they are tart. I latched onto a twenty-five pound box of these and spent almost a full day scooping the interior of each out with a spoon. Instructions on doing this are on the internet here.

I froze several bags of the pulp to use for other times of the year when they aren’t available. Then I made this lovely Persimmon Panna Cotta, or pudding. It is light and delicious while being somewhat low carb. It is a little higher than I usually like, but I eat it on a day when I have plenty of carbs left to spend after dinner. You can divide the mixed panna cotta batter into 1/2 cup glasses, parfait glasses, or souffle dishes. Or you can do what I did and put it into a three cup bowl, then scoop it into serving dishes after it is fully set.

Try the Persimmon Bread recipe. Or you can try Persimmon Cookies  

Persimmon Panna Cotta

1 envelope unflavored gelatin
1 cup Heavy Cream
1/4 cup sugar substitute
2 cups unsweetened Almond Milk
1/2 cup Persimmon Puree
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon ground Cloves

Optional toppings:
2 tablespoons Persimmon Jam or 6 Persimmon Slices (optional)
whipped cream (optional)

Put whipping cream in a 3 to 4 cup bowl and sprinkle the gelatin over the top to soften. Meanwhile, bring the almond milk to a simmer and remove from the heat.

Whisk in the cream and gelatin mixture carefully. Then add the persimmon puree, vanilla, cinnamon, allspice, and cloves and stir in until well-mixed. Let cool about ten minutes, then use a measuring cup to full the serving dishes or leave in the bowl. Put plastic wrap over the top of each dish and put in the refrigerator until the pudding is firm, 4 to 5 hours.

Serve with optional persimmon jam or a persimmon slice or top with a tablespoon of whipped cream. Makes 6 servings.

Nutrition Information per servings (without toppings)
Calories: 172 Fat: 15.6 g Net Carbs: 5.5 g Protein: 2.7 g

Questions, comments?  Let me know what you think!