Fuyu Persimmons

The first time I had a persimmon was seven years ago upon moving to Santa Barbara. There are two main types found here, the Fuyu and the Hachiyas. Avila and Sons Farms has some of the first Fuyus in the Farmers Market. The Fuyu is considered a non-astringent persimmon, one that can be eaten hard or soft and with the skin on. The astringent types, like the Hachiyas, are inedible when firm and need to become extremely soft and ripe to be eaten. These sweet, orange-colored fruits are known for their honey-like flavor and can be eaten fresh, dried, or cooked. Persimmons are packed with nutrients such as potassium, manganese, and vitamins A, C, and B. Adding them to your diet has been shown to reduce the risk of heart disease and diabetes, especially because of their carotenoid and flavonoid compounds. The flavonoids and tannins in this tomato-shaped fruit has been shown to reduce blood pressure, help lower inflammation, as well as decrease cholesterol levels. We talk a lot about inflammation, and persimmons contain vitamin C, which we know is not only important for our immune support but also helps fight inflammation, a key cause of so many diseases. Another incredible health benefit of persimmons is their high levels of vitamin A, which is wonderful for our eye health. They contain lutein and zeaxanthin, which are carotenoid antioxidants that help lower the risk for certain eye diseases and age-related macular degeneration. Let’s take these powerful fruits into the kitchen. 

Vanilla Bean – Persimmon Chia Pudding 

Yield: 4 Servings

6 tablespoons chia seeds 
2 cups plant-based milk (I love coconut milk here)
2 teaspoons vanilla paste or vanilla extract 
4 each soft Fuyu persimmons 

Pudding Layers

¼ cup favorite granola 

¼ cup unsweetened coconut flakes, toasted 
¼ cup pomegranate arils 

Directions: 

1. In a medium bowl, whisk together the chia seeds, milk, and vanilla paste. Cover and allow to bloom for at least 2 hours in the refrigerator. 

2. Once the chia pudding is thick, remove from the fridge and assemble the puddings. 

3. Halve the persimmons and scoop out the flesh into a blender. Blend until smooth and creamy. 

4. In 4 small jars, place one tablespoon of granola into the bottom of each jar. Add 2 tablespoons of the chia pudding, 1 tablespoon of persimmon purée, 2 more tablespoons of chia pudding and 2 tablespoons more of persimmon purée. Top with 1 tablespoon of coconut flakes and 1 tablespoon of pomegranate arils. Repeat for the 4 jars. 

5. Refrigerate until ready to eat. Great make-ahead breakfast!