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Pumpkin Spiced Persimmon Pudding (raw, vegan, gluten-free, nut-free)

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In order to create a successful persimmon pudding,  you must make doubly sure that the persimmons are ripe.  An unripe persimmon is very astringent and nowhere near as pleasurable as the sweetness of a slightly overripe one. When they’re ripe they’ll be very soft, almost jelly-like inside, and incredibly delicious.  Freezing the fruit overnight and then thawing softens the fruit and also removes the astringency but is not necessary if the fruit is already ripe. There may be more varieties but the only two that I have seen. The first is the Fuyu Persimmon which is short and firm. They’re crisp and sweet, and the skin…

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