Desserts don’t have to be complicated, and our No Bake Persimmon Pudding is proof of that. This easy-to-make, delicious dessert features the sweet, slightly tangy flavor of ripe persimmons, balanced with the crunch of peanuts and the softness of marshmallows. Combined with the familiar taste of graham cracker crumbs and topped with a dollop of whipped cream, this pudding is sure to satisfy your sweet tooth. The persimmon, a bright orange fruit that is native to China, has been a part of various cuisines for centuries. In this recipe, we use the pulp of ripe persimmons, which has a sweet, honey-like flavor. The use of persimmon pulp in desserts is a common practice in many Asian and American cuisines. In the American South, for example, persimmon pudding is a traditional dish served during the holiday season. The best part about this recipe is that it requires no baking. Just mix the ingredients, shape the mixture into a roll, chill it, and voila, your No Bake Persimmon Pudding is ready to serve! This makes it a perfect dessert for those days when you want something sweet but don’t want to spend hours in the kitchen. A few tips to ensure your pudding turns out perfect: use ripe persimmons for the best flavor and make sure to chill the pudding thoroughly before serving. You can also customize this recipe by adding other nuts or fruits as per your preference. Enjoy!
Ingredients
- 1 c. persimmon pulp
- 1 c. powdered sugar
- 2 c. graham cracker crumbs
- 1/2 c. peanuts, chopped
- 1/2 c. miniature marshmallows
- whipped cream
No Bake Method
- Mix pulp, sugar, peanuts and marshmallows.
- Add graham cracker crumbs.
- Shape into roll, adding more crumbs, if needed, to retain shape.
- Chill thoroughly.
- Serve with whipped cream.
Calorie: 350
Total cooking time:15 minutes (plus chilling time)
Difficulty level: Easy
The Persimmon Pudding Escapade
There I was, standing in my kitchen, armed with a ripe persimmon in one hand and a whisk in the other. I was ready to take on the world, or at least the challenge of making a No Bake Persimmon Pudding. I mean, how hard could it be?
The Gathering of the Ingredients
I scavenged my kitchen cabinets for the remaining ingredients – 1 c. powdered sugar, 2 c. graham cracker crumbs, 1/2 c. chopped peanuts, 1/2 c. miniature marshmallows, and of course, the pièce de résistance, a tub of whipped cream. The marshmallows looked especially tempting, but I restrained myself. After all, I was on a mission.
The Battle with the Persimmon
Now came the real challenge – transforming that innocent looking persimmon into a cup of persimmon pulp. After a bit of a tussle with the fruit, I emerged victorious. Looking at the pulp, I felt a sense of triumph that probably shouldn’t accompany such a simple task. But hey, it’s the small victories, right?
The Mixing of the Ingredients
Next came the mixing of the pulp, sugar, peanuts, and marshmallows. It felt like a strange tea party where all the guests were different ingredients. The graham cracker crumbs watched from afar, waiting for their turn to join the fun.
The Shaping of the Pudding
With the mixture ready, it was time for the fun part – shaping it into a roll. I must say, it felt rather like being a kid again, playing with mud pies. Except these crumbs were definitely tastier, and less muddy.
The Chill Factor
Then came the waiting game. The pudding had to chill thoroughly, which seemed to take forever. It’s like watching paint dry, but with the added torture of knowing there’s a delicious treat waiting for you.
The Finishing Touch
Finally, the moment of truth arrived. I pulled the pudding out of the fridge and smothered it with a generous dollop of whipped cream. It was a masterpiece, if I do say so myself. I mean, it wasn’t going to win any beauty contests, but it had a sort of rustic charm.
The Taste Test
The first bite was a revelation. The sweetness of the powdered sugar, the crunch of the peanuts, the gooeyness of the marshmallows, and the distinct taste of the persimmon pulp all melded together in a heavenly symphony of flavors. It was proof that sometimes, beauty truly is on the inside.
The Aftermath
Post pudding consumption, I was left with a messy kitchen and a happy belly. The dishes could wait. That persimmon pudding, my friends, was worth every crumb on the floor and every sugar-coated spoon left in the sink.
So there you have it, my journey into the world of No Bake Persimmon Pudding. It’s a wild ride, but one I highly recommend. Just remember, don’t wrestle the persimmon too hard, it may just fight back!
