Raw Persimmon And Banana Pudding Recipes
TRADITIONAL INDIANA PERSIMMON PUDDING
This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!
Provided by KerryT
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
- Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 53.9 g, Cholesterol 34.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 223.6 mg, Sugar 18 g
RAW PERSIMMON AND BANANA PUDDING
If you've ever eaten a persimmon you know how delicious a fruit this is. There are several kinds, but the ones that are readily available where I live are the Fuyu and the Hachiya. I try to use the Fuyu because they can be eaten without any problems once ripe. The Hachiya are another story. Hachiya Persimmons are shaped differently then the Fuyu. They are longer and conical in size, something like a paste tomato. The Hachiya should be rippened very thoroughly. They contain a lot of Tannin and are very astringent. If you eat it before it is ripe, it will make your mouth pucker. Your teeth will feel coated and its most unpleasant. The Fuyu are short and are shaped like a vine tomato. I bought a few Fuyu late in the summer and we finally got round to eating them yesterday. This recipe is so easy and very good for you.
Provided by Chef Joey Z.
Categories Dessert
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- 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!
Nutrition Facts : Calories 190.4, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 48.1, Fiber 3.1, Sugar 14.7, Protein 1.8
RAW VEGAN BANANA PUDDING
I had been wanting to make a raw treat for my sister, so we decided to make banana pudding yesterday. We just topped ours with leftover raw graham cracker crust crumbs but now that I think about it, it would probably be great with raw chocolate ganache, nibs, berries, or even more sliced bananas! :) For more recipes like this, including raw vegan graham cracker crust, visit www.bellaraw.blogspot.com.
Provided by happybella
Categories Dessert
Time 5m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients above, slowly adding water to thin it out. It should be thick like traditional pudding but smooth. You can eat as is or put it in the fridge to chill for a while.
Nutrition Facts : Calories 300.1, Fat 21.3, SaturatedFat 4.2, Sodium 8.3, Carbohydrate 24.3, Fiber 2.6, Sugar 7.2, Protein 7.4
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