These days I keep seeing this recipe everywhere, and since persimmon is one of my favorite fruits, I couldn’t wait to try it! And as if by magic, here comes this week’s recipe from Claudia: Persimmon and Chocolate Pudding!

I’ve already talked about the importance of eating seasonally: nature provides us with the nutrients we need in every season. As you may have noticed, autumn is full of orange fruits and vegetables—carrots, pumpkins, oranges, mandarins, mandarin-oranges, and of course, my beloved persimmons! Their bright orange color comes from carotenoids: beta-carotene and beta-cryptoxanthin (antioxidants and precursors of vitamin A). They’re also rich in vitamin C, which helps fight colds and flu symptoms.

It really feels like Nature (in all her wisdom) stores the sun’s energy inside these foods during summer, so that in autumn when daylight hours are shorter we can still get our dose of sunshine.

Persimmons are also rich in minerals such as potassium, phosphorus, and magnesium. A medium persimmon weighs about 200 g, which is around 130 calories. While doing some research, I discovered something amazing: the scientific name of persimmon is Diospyros Kaki Diospyros kaki, which means “fruit of the gods.” And when you pair the “fruit of the gods” with cacao, Theobroma Cacao = “food of the gods,” you get the pudding of the gods!

These days I keep seeing this recipe everywhere, and since persimmon is one of my favorite fruits, I couldn’t wait to try it! And as if by magic, here comes this week’s recipe from Claudia: Persimmon and Chocolate Pudding!

I’ve already talked about the importance of eating seasonally: nature provides us with the nutrients we need in every season. As you may have noticed, autumn is full of orange fruits and vegetables—carrots, pumpkins, oranges, mandarins, mandarin-oranges, and of course, my beloved persimmons! Their bright orange color comes from carotenoids: beta-carotene and beta-cryptoxanthin (antioxidants and precursors of vitamin A). They’re also rich in vitamin C, which helps fight colds and flu symptoms.

It really feels like Nature (in all her wisdom) stores the sun’s energy inside these foods during summer, so that in autumn when daylight hours are shorter we can still get our dose of sunshine.

Persimmons are also rich in minerals such as potassium, phosphorus, and magnesium. A medium persimmon weighs about 200 g, which is around 130 calories. While doing some research, I discovered something amazing: the scientific name of persimmon is Diospyros Kaki Diospyros kaki, which means “fruit of the gods.” And when you pair the “fruit of the gods” with cacao, Theobroma Cacao = “food of the gods,” you get the pudding of the gods!

Ingredients

The rule for preparing this recipe is very simple: cocoa should be 10% of the total weight of the blended persimmons.

2 ripe persimmons

– Live Better cocoa powder

– Crunchy Cao salato for topping

Preparation

Peel the persimmons and blend them.

Weigh them after blending. Add cocoa equal to 10% of their weight. cocoa.

Blend again.

Pour immediately into small cups: within just a few minutes you’ll have a pudding-like texture, thanks to the natural pectin in the fruit.

Top with Crunchy Cao and serve right away, or chill in the fridge. Cunchy Cao and serve right away, or chill in the fridge.

Consume within 2–3 days.

Personally, I prefer using only 5% cocoa, because the persimmon flavor comes through more. At 10% it becomes super chocolatey. De gustibus! I can’t tell you if it sets into a pudding with only 5% though… it was so good that I ate it while still soft!

Pulisci i cachi, togli la buccia e frullali.

Dopo averli frullati pesali. Aggiungi il 10% del peso di cocoa.

Frulla nuovamente.

Travasa immediatamente nei bicchierini perché in pochissimi minuti avrai ottenuto la consistenza di un budino, grazie alla pectina presente nel frutto.

Aggiungi Cunchy Cao and serve right away, or chill in the fridge.

Consumalo entro 2-3 giorni.

Personally, I prefer using only 5% cocoa, because the persimmon flavor comes through more. At 10% it becomes super chocolatey. De gustibus! I can’t tell you if it sets into a pudding with only 5% though… it was so good that I ate it while still soft!

The “utensils” in persimmons

According to some old farming traditions, it’s possible to predict what the winter will be like by reading the seeds of persimmons. Today it’s rare to find a seed inside, but if you do, cut it in half and you’ll see a small white sprout:

- If it looks like a spoon: expect lots of snow
- If it looks like a fork: light snow, mild winter
- If it looks like a knife: a “cutting” winter with icy winds

The “utensils” in persimmons

According to some old farming traditions, it’s possible to predict what the winter will be like by reading the seeds of persimmons. Today it’s rare to find a seed inside, but if you do, cut it in half and you’ll see a small white sprout:

- If it looks like a spoon: expect lots of snow
- If it looks like a fork: light snow, mild winter
- If it looks like a knife: a “cutting” winter with icy winds

THE BENEFITS OF PERSIMMONS

Energizing and revitalizing

Thanks to their high sugar and potassium content, persimmons provide immediate energy through the easy assimilation of simple sugars. Perfect for athletes or anyone engaged in energy-demanding activities.

Goodbye gastritis

Persimmons can be safely consumed even by those who suffer from gastritis. Since they are not acidic, once ingested their pulp has a positive effect on gastric juices.

Immune system booster
Rich in vitamin C and provitamin A, these fruits help strengthen and protect the immune system.

Skin-friendly
Lycopene and vitamin C help keep the skin elastic and firm while fighting signs of aging. Persimmon pulp can even be used in beauty treatments: apply ripe pulp to the face, leave it on for about 10 minutes, then rinse.

Antioxidant power
Packed with flavonoids, polyphenols, gallic acid, and epicatechin, persimmons have strong antioxidant properties. Thanks to betulinic acid, they are also linked to anti-tumor benefits.

Vitamin C contributes to antioxidant activity, strengthens resistance against flu and viruses, and protects the body from free radicals, helping prevent conditions such as cancer, diabetes, and heart disease.

Anti-inflammatory
Persimmons also contain catechin, a compound with anti-inflammatory, anti-infective, and anti-hemorrhagic properties.

Digestive health
Their high fiber content helps the body process food more effectively, stimulating the intestines and increasing gastric juice production.

Excellent in preventing both constipation and diarrhea, persimmons—when eaten daily—support regular digestion.

Blood pressure support
Rich in potassium, persimmons help relax blood vessels, improving circulation and lowering blood pressure.

Circulatory health
Along with lowering blood pressure, persimmons also improve blood circulation. Their copper content is essential for red blood cell production, which enhances cognitive function, muscle tone, cell regeneration, and energy levels.

Heart health
Nutrients in persimmons, combined with flavonoids, make them powerful allies for heart health. A scientific study on 98,000 people showed that those with higher flavonoid intake had an 18% lower risk of death from heart disease. (Cocoa powder is among the richest sources of flavonoids.)

Eye health
Antioxidant compounds in persimmons support vision. Vitamin A helps slow macular degeneration, cataracts, and night blindness.

A sweet diet
Despite their naturally sweet pulp, persimmons are recommended in low-calorie diets. 100 g of edible fruit contains only 65 calories.

Contraindications
Due to their high sugar content, persimmons are not recommended for people with obesity or diabetes. Allergic reactions are rare, and they can be safely consumed during pregnancy.