Persimmon or kaki, native to East Asia, is one of the oldest fruit plants cultivated by man, known in China for more than 2000 years. The persimmon is also a very long-lived plant, it can be centuries old and reach 18 meters in height. After the war, the persimmon became a symbol of peace as very few trees survived the atomic explosion in Nagasaki. In China, a legend tells that the persimmon plant embodies the tree with the seven virtues, referring substantially to the sweetness of the fruits, the robust wood, the longevity of the plant, the decorative use of its leaves, the fire produced by the ardor of the its branches, the possibility given to birds to nest among the branches, and the shaded shape created by the imposing tree. You can eat the persimmon after complete maturation and has a soft and jelly-like pulp, very sweet! For me, persimmon is the most colorful and sweet fruit of autumn, and it is so good that I eat it plain with a spoon, in fruit juices and in yogurt. By virtue of its gelatinous consistency I also prepare the pudding, very good and super healthy .
Preparation time 5 minutes – 5 hours of rest in the refrigerator
Ingredients for 2 serving
- 2 cachi
- 2 table spoon unsweet cocoa
- almonds or macaroons to decorate
- rum optional
Kitchen Utensils
- blender
- single-portion molds
Method
We wash the persimmon, cut it in half and with a spoon put the pulp in a blender. We add two tablespoons of unsweetened cocoa and, if we want it more delicious, a tablespoon of Rum. We mix everything well and distribute the contents in single-portion molds. Cover each mold with aluminium foil and store them tin the fridge for at least 5 hours.
Serve the pudding on a plate and decorate it with chopped almonds or macaroons.
