Raw Persimmon And Banana Pudding Recipe

Discover the delightful taste of this simple, healthy Raw Persimmon and Banana Pudding! Using sweet and readily available Fuyu persimmons (or perfectly ripe Hachiya), this recipe is a quick and easy way to enjoy the unique flavors of autumn. Learn the difference between Fuyu and Hachiya persimmons and how to choose the perfect fruit for this vibrant, naturally sweet dessert. Perfect for a healthy snack or light dessert, this recipe is naturally vegan and gluten-free. Get ready to impress your taste buds!

Prep Time 10 mins
Cook Time 15 mins
Calories 190.4 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Raw Persimmon And Banana Pudding 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raw Persimmon And Banana Pudding

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How to Make Raw Persimmon And Banana Pudding

  1. Thinly slice the two ripe Fuyu persimmons. If using Hachiya persimmons, ensure they are extremely ripe to avoid astringency.
  2. In a medium bowl, mash the ripe banana thoroughly with a fork.
  3. Add the rolled oats (if using), honey or maple syrup, milk, and vanilla extract to the mashed banana. Mix well to combine.
  4. Gently fold in the sliced persimmons.
  5. Stir in a pinch of cinnamon, if desired.
  6. Taste and adjust sweetness as needed.
  7. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

58g

Fat

0g

Carbs

16g