Have you tried a persimmon? Maybe I’m just way behind the curve, but I didn’t discover persimmons until well into my adult life. And when I first tasted the unique honey-like flavor of one, I felt pretty gipped. How had I not known about these delicious little fruits before? I now look forward to persimmons coming into season every year. This Chia Yogurt with Caramelized Persimmons is a delicious way to start your fall mornings and is easy to take on the go.
What Makes Chia Yogurt with Caramelized Persimmons Revolutionary?
1. Packaging. This is a great substitute for yogurts that come in plastic packaging. You can make this at home and take it on the go in a small reusable container or mason jar.
2. Fair Sweetener. Packaged yogurts often have “cane juice,” “cane sugar,” “agave nectar,” and more listed as sweeteners. Sweeteners are high on the list of Foods to Buy Fair Trade. By making your own Chia Yogurt at home, you can choose your own sweetener to ensure it is fairly produced. My preferred sweetener, and what I use in this recipe, is maple syrup from trusted companies.
3. Dairy-Free. I have never been a huge fan of vegan yogurts, but have been really trying to stay away from dairy given the large environmental impact. You can read more about this in my Creamy Vegan Autumn Pasta post. This recipe uses plant-based milk and chia seeds, which form a delicious and nutritious gel that is similar in texture to tapioca. You can even use this gel as an egg substitute in many baking recipes, as described in my post on How to Make Flax and Chia Eggs.
4. In-Season Persimmons. Eating seasonally is a great way to reduce your carbon footprint since the food doesn’t have to travel so far to reach you. It also ensures you are getting your foods at their ripest and most nutritional point.
How to Select and Cut a Persimmon
There are two main kinds of persimmons: Fuyu and Hachiya. This recipe calls for the Fuyu variety, which is shaped like a tomato. You should select persimmons that are blemish free and deep in color. The great thing about Fuyus is you can eat them when they are still a little under-ripe (hard). Hachiyas should not be eaten until they are completely ripe.
To prepare the persimmon, slice the top off the fruit by inserting a knife under the stem and carefully turning the fruit until the top is free. Then, cut the persimmon in half, vertically from top to bottom. Next, lay each half down, flat side down, and slice persimmon into 1/4 inch slices. Finally, cut the persimmon slices into small diced pieces.
Caramelizing the persimmons brings out more of the natural sweetness of the fruit. With just a small amount of maple syrup added (plus heat and water), the persimmons start to sweat and their flavor really explodes.
How to Prepare Chia Yogurt
If you have never prepared chia yogurt, it’s very easy. Simply combine the ingredients, whisk vigorously, and let the mixture sit in your fridge for at least two hours. Chia yogurt will keep well in the fridge for several days – just store it in an airtight container.
If you are new to chia yogurt or persimmons, I hope this recipe opens up a new world of fall cooking for you! Please share your thoughts in the comments below.
Chia Yogurt with Caramelized Persimmons
Ingredients
For Chia Yogurt
- 1 cup creamy plant-based milk I suggest oat, cashew, or light coconut
- 1/2 tsp Fair Trade vanilla extract can omit if milk has vanilla flavor
- 1 Tbsp maple syrup can omit if milk has sweetener
- 4 Tbsp chia seeds
Caramelized Persimmons
- 1 Fuyu persimmon sliced and diced into small pieces
- 1 Tbsp maple syrup
- 3 Tbsp water
Optional Toppings
- nuts
- granola
Instructions
Chia Yogurt
- Add milk, vanilla extract, maple syrup, and chia seeds to a bowl. Whisk hard for 30 seconds. Wait 5-10 minutes and whisk again.
- Cover and place mixture in fridge to set for at least two hours. The mixture will be thick and gelatinous when ready.
Caramelized Persimmons
- Add persimmon pieces to a small pot with water and maple syrup. Cook on medium heat, stirring frequently, until water is boiled off, approximately 10 minutes. The persimmons will soften slightly, but will probably not become fully soft.
- Let persimmons cool and add to top of chia yogurt with any other toppings you like.
This looks great, can’t wait to try it. I‘ve been on the lookout for simple, non-dairy yogurt recipes that aren’t overly sweetened and it looks like you’ve cracked the code. Thank you!
Thank you! It’s a delicious and filling option, and so easy to make. You can also adjust the level of sweetener or omit it entirely if you prefer!