Persimmons are locally grown, delicious fruit that is now in season. Persimmons are very nutritious. They are rich in Phosphorus, Magnesium, Calcium, Iron, Potassium, and Vitamin C. My favorite kind is Fuyu persimmons; they do not possess astringent taste. Fuyu persimmons are one of the tastiest fruit in the world.

When purchasing fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. fuyus will stay firm for two or three weeks at room temperature. Eventually, after about two weeks, they will soften and yield to the touch. At this stage, their taste and flavor are the best. You may want to remove the stem first and then slice it. Or you may eat fuyu as an apple.

Ingredients:

5-6 ripe persimmons, sliced

2 cups of water

Blend well in a blender. Serve in a nice glass

with a sprig of mint.

Yields: 4 cups

Ingredients:

1 cup Water

4 Persimmons (any kind, must be ripe)

2-3 Dates (pitted)

pinch Allspice

Peel persimmons and remove seeds. Cut in pieces. Blend all ingredients well.

Pour mixture quickly into nice glasses and allow 15 minutes to set.

Yields: 2 cups of golden, delicious pudding.

1 cup Persimmon Holiday Pudding (from above recipe)

1 cup White Cream for Parfait

Recipe for White Cream for Parfait

½ cup young coconut meat or ¼ cup cashews

1 cup coconut water or spring water

1 Tbs honey or agave

1 tsp psyllium husk powder (for thickening)

Blend well.

Assembly

In a nice glass, pour a couple of spoonfuls of persimmon pudding, followed by Coconut Cream. Repeat layers to fill the glass.

Decorate with fresh berries.

Yields: 2 cups

Ingredients:

5-6 ripe persimmons, sliced

4-5 leaves of Romaine lettuce

2 cups of water

Blend well in a blender. Serve in a nice glass with a sprig of mint.

Yields: 4 cups

You will need 2 cups of Persimmon Holiday Pudding from the previous recipe to create a beautiful and delicious pie.

To make the crust for your pie you will need:

3 cups of nuts

1 1/2 cups of pitted dates.

For this recipe you may use any kind of nuts. In order to achieve the desired consistency, do not soak the nuts, rather grind them dry. Put the S blade into the food processor, pour the nuts into the processor and grind them to a fluffy consistency. Place the ground nuts into a large bowl.

Put the dates in the food processor and grind them with the S-blade in place. If the dates are too dry, and they do not blend well, add 1-2 teaspoons of olive oil, or 3-5 tablespoons of water. The liquid will help the date paste blend better.

When the dates are completely blended into a smooth consistency, use a spatula to remove the mixture out of the food processor. Place the date paste into the bowl with the ground nuts.

Mix the ground nuts and the date paste together with a wooden spoon or with your hands. The ready mixture should possess an even color, be firm, fairly dry and stick together. This is your dough for the crust.

From this dough, make your pie crust in a pie pan.

Pour approximately 2 cups of persimmon pudding into the pie crust immediately after you finish blending it because the persimmons will cause the mixture to quickly set up.

Use a spatula to evenly smooth out the filling.

Arrange fresh berries and mint for decoration.

You may keep this pie in a freezer for several weeks. This allows you to eat a freshly cut piece of pie whenever you desire.

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