Raw Persimmon and Banana Pudding

Recipe by Chef Joey Z.
READY IN: 15mins
SERVES: 2
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 5
    persimmons (ripe, peeled and seeded)
  • 2
    bananas (I used just ripe ones)
  • 1
    teaspoon vanilla extract
  • 14
    teaspoon nutmeg (I used fresh ground) (optional)
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DIRECTIONS

  • Peel the persimmons and remove the black seed. Put the pulp in a blender.
  • Peel and add the bananas to the blender.
  • Add the vanilla and nutmeg if you using.
  • Blend until smooth.
  • Sprinkle a little nutmeg on top.
  • Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
  • Bon Appetit!
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