Whipped Persimmon Mousse

Whipped Persimmon Mousse

Ingredients
2-3 Ripe Hachiya Persimmons
1/2 - 1 cup organic whipping creme
1-3 drops vanilla (Organic Madagascar Vanilla #1 pick)
1-2 Tablespoons of raw organic honey or agave syrup

Easy recipe that can be made using a food processor, blender or electric mixer.  

• Start with 2-3 soft "Hachiya Persimmons."  Not the "Fuyu Persimmon" which is eaten hard like an apple. Hachiya persimmons have to be eaten soft so the pulp is like jelly inside.  Can just spoon out and eat the pulp plain.  If you try and eat them too soon, the will taste bitter. 
  
• Use real liquid whipped creme, not the pre whipped kind and NEVER USE COOL WHIP.  Is full of ingredients you never want to put in your body.  Otherwise known as "fake food."  We use only REAL FOOD INGREDIENTS such as Straus organic whipped creme, (comes in a glass container), or Organic Pasteur's raw creme.  Start with a 50/50 mix of the ripe persimmon to the whipping creme.  So one cup to one cup.
  
• To prepare persimmons you would want to remove the small black seeds inside and stem at the top.  Can just pick the seeds out or strain the persimmons.  The skin is eatable, but you may want to remove the skin first.  Only fill the strainer half full so you can stir without making a mess.  Just keep adding and stirring pulp in strainer with a spoon until most of the pulp has went through the strainer and discard seeds.
  
• Measure one cup pulp and one cup creme just evenly match how much pulp you have with creme into food processor, blender, or bowl for whipping with mixer.  Add a couple of drop of vanilla and 1-2 Tablespoons of organic raw honey or organic raw agave for smoothness.  Sugar is too grainy.  
  
• We also add 1-2 Tablespoons of Fiber Plus Three Salba Chia whole seeds for extra fiber, nutrition and Omega 3s.
  
• Keep whipping until gets thick.  Spoon into dessert dishes.  Top with crushed nuts such as raw unpasteurized almonds, hazelnuts, and some more chia seeds.  Could also top with a slice of a Fuyu persimmon or pomegranate seeds for more color and fiber.

Make this recipe vegan! 
For vegan version use thickened coconut milk.  To thicken organic coconut milk, open can lid. leave loosely on top and put can in refrigerator for at least 24 hours to dehydrate and allow excess moisture to escape so coconut milk gets thicker and will be easier to make into whipped creme.

Make this recipe raw!
You can make this raw by using raw organic creme like made by Organic Pasteur's or you can use raw coconut milk.

Make a Persimmon Creme Pie!
Just double the recipe add add all the mousse to a pie crust.  Could top with more whipped creme or whipped coconut milk.  Try mixing in extra pomegranate seeds.

Make a Frozen Sorbet!
Can make sorbet with or without creme.  After straining pulp put in a food processor or blender, mix in organic raw honey or agave to taste, a couple of drops of vanilla, and then pour into a container or plastic storage bag to freeze.  If you want a creamy sorbet, make recipe above, freeze, blend.  Right before serving put frozen puree into a food processor or blender to make the frozen sorbet. Keep blending until it makes a smooth thick slush.  Serve immediately before melting.

Make a Smoothie or Sauce!
Add hachiya persimmon pulp to smoothies, dips or sauces to sweeten and/or pump up the fiber and nutrition.  Persimmons are perfect for athletes or anyone that needs a concentrated energy source so perfect for starting the day. 

Choose from two varieties of persimmons because both are full of antioxidants, fiber, and Vitamin A!

There are two kinds of persimmons, the hard and soft variety.  The hard Fuyu Persimmon here is perfect for eating hard like an apple. Just bite into a Fuyu, slice them before eating or cut in smaller pieces and add to salads.  Fugu's are already a perfect low cal snack by themselves or you can brush slices with a balsamic vinegar and roast for 5-10 minutes to warm and help balsamic flavor penetrate into the fruit/berry.  Learn more about organic flavored balsamic vinegars and how they can help you lose weight here from top maker.

The soft Hachiya Persimmon is full of tannins and will make you pucker if you try to eat them too soon.  They have to be soft inside and still be a nice orange color on the outside.  If they start turning brown they are too ripe.  The soft pulp can be eaten with a spoon, made into a puree and used in many types of recipes that require cooking or no cooking.  

Health benefits of persimmon fruit

• Persimmons are really a berry and one of reasons so high in fiber and nutrition as berries are some of our most concentrated sources.  Play a key role in the prevention of chronic diseases that are also some of our biggest killers and and causes of loss in quality of life.

• Persimmons are low in calories (provides 70 calories/100g) and by itself a FREE FOOD so eat all you want.  Just one persimmon contains six grams of fiber, which is already about a quarter of your recommended daily value. Fiber digests slowly, so it keeps you fuller longer and doesn't raise your blood sugar like when you drink juice where fiber has been removed.  Drinking plain juice by itself trains your body to be a diabetic because all that sugar will raise your blood sugar.  Fruit comes with sugar locked in fiber for a reason, to prevent that have happening.  A serving of juice is only four ounces, yet people drink as much as 20 ounces by itself.

• The fiber in persimmons, called pectin, is responsible for another appetite-controlling feature: pectin helps regulate blood-sugar levels to keep them from spiking, which can help prevent blood-sugar-crash-related cravings.

• Persimmon does have laxative and diuretic properties and is particularly recommended for people suffering from liver problems. It is also an energy-dense fruit. That’s why it is recommended for children, people playing sports and people who are physically or mentally tired.
  

• Persimmon is rich in vitamin A, C, the B vitamins. In the minerals department, it is dense-packed with calcium, potassium, iron, manganese, phosphorus and copper.
  
  
• Persimmons contain health benefiting phytonutrients which are flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti infective, anti inflammatory and anti hemorrhagic (prevents bleeding from small blood vessels) properties.
  
  
• Fresh persimmons contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together these compounds function as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.  To deactivate a free radical could prevent the chain reaction of a serious disease such as cancer.
  
  
• Zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age-related macular related macular disease"(ARMD) in the elderly.
  
  
• Persimmons provide a good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.  It is also great for the skin and will give you an extra glow.  
  
  
• The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  
  
• Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese, and zinc). Copper is also required for the production of red blood cells. 
  

When to think of persimmons:

• Eat Persimmons for a flat belly: Persimmons are known for their stomach-soothing properties, so eating the fruit may help you feel less bloated or constipated. Note, however, that in rare cases, eating too many persimmons, especially on an empty stomach, can lead to a bezoar (an intestinal obstruction) because of the fruit's highly fibrous properties.
• Cold and flu:  Thanks to its content in vitamin C, persimmon is highly effective in enhancing the immune system function and can help relieve the symptoms of flu and cold, as well as many other infectious or inflammatory conditions.
• Constipation:  Due to its high content in fiber and water, persimmon does have excellent laxative properties that can be a powerful natural remedy for constipation.
• Diuretic effect:  Persimmon does have excellent diuretic properties, due to its high content in potassium and calcium. Eating a persimmon a day is an effective way to prevent or relieve water retention. Daily consumption of persimmon is better than the use of diuretic drugs, since persimmon does not cause potassium loss which is associated with many known diuretics.
• High blood pressure:  Helps reduce high blood pressure and prevent many heart conditions associated with hypertension.
• Liver health and body detoxification:  Persimmon is an excellent source of anti-oxidants which play a key role in liver health and body detoxification. Anti-oxidants help neutralize toxins and other harmful substances in the body, prevent and treat the damages caused by free-radicals.
• Natural energizer:  Persimmons are highly digestible fruits and also provide a lot of readily available energy (in the form of sugars) to sustain any energy-requiring activity. That’s why they are particularly recommended for children and people who practice sports or other physical activities.
• Stress, tiredness and fatigue:  Due to their high content in sugars and potassium, persimmon juice can help reinforce the body with energy and relieve the symptoms of stress, fatigue and tiredness without the need to use special energetic and nutritional supplements.
  

Consumption Tips

• When choosing persimmons, keep in mind that there are two different varieties: hachiya, which are orange-red, shaped like acorns, and soft and jelly-like when fully ripe; and fuyu, which are yellow-orange, shaped like tomatoes, firmer when ripe, and can be sliced like apples.

• Fully ripe hachiya persimmons are soft to the touch, very sweet and creamy that they can be eaten as they are. Simply cut them into two halves and eat the pulp with a spoon. They can also be used to prepare delicious sauces, creams, jams, jellies and smoothies.

• To speed up the ripening process, put persimmons out at room temperature. Storing them in the fridge will slow down the ripening process, keeping them for longer.
  

Source:
http://www.nutrition-and-you.com/persimmon-fruit.html

Click to download the entire Fact Sheet on Persimmons PDF.

Instructions on Persimmon Varieties, how to know when their ripe, and how to prepare and eat persimmons.  Instructor from Australia so different season. In US persimmons Oct-Dec.

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