I have been a huge fan of persimmons for years but usually I like to enjoy it as it. Never really thought I would use it in any kind of recipe until Sandy introduce me to Persimon from Spain (@PersimonSays) and asked me to try out some of their recipe.
An interesting fast is that the Persimon from Spain is always ready to eat unlike the "Asian" variety that I am use to eating which have to be super ripe and soft. They are larger and longer than the other varieties that I used to have and are available for only a short period of time (usually from mid October until February). Love the different crunchier texture which I think make it great to use it a lot of dishes/recipe.
These are grown in the Ribera del Xúquer Valley near Valencia in Spain. It's an indigenous variety to the region, was first discovered growing in Valencia more than 50 years ago and is thought to have developed naturally from the conventional persimmon varieties that were introduced into eastern Spain.
Unfortunately I didn't have time to go grocery shopping this holiday season, so instead made something out of what I had at home.
Persimon Chia Seed Pudding
Chia Seed Pudding:
1/4 Cup Chia Seed
1/2 Cup Plain Yogurt
1/2 Cup Milk
Maple Syrup or honey (depending how sweet you like it)
Mix the above ingredients and let it sit for 20 minutes or in the fridge overnight. Feel free to add more milk if you think it turns out too thick for your taste.
Just layer it with small bits of persimmon and I top it with some pomegranate seeds for the extra pop of color. This would also be great if you could purée some of the persimmon for the middle layer instead.
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***Persimon from Spain provided me with the persimmon and gift card for the purchase of the ingredients needed***
*** All opinions are my own ***