As I have expressed to you many times, I have a special love for persimmons. Every year, when their season starts, I promise myself that “this year I will make many recipes with persimmons” and I never do, for various reasons. This year, therefore, I managed to make this recipe that I had thought of for a long time, persimmon semolina halva.
The truth is that their season is ending, but from what the persimmon producer from the farmer’s market told me, we will definitely have it for another 2 weeks.
Persimmon Semolina Halva (Pudding): a few words about the recipe
The recipe is based on Mango Semolina Halva, which I presented to you a few years ago.
In this type of halva preparation, no syrup is needed like in the traditional Greek halva, only some sugar in the mixture, because we also take advantage of the sweetness of the fruits. The amount of sugar I give is for a mildly sweet halva, not too sweet. I mention in the recipe that if you have a sweet tooth, add a little more sugar.
Through our conversations on Instagram most of you don’t eat persimmons because you remember the tart persimmons from when we were kids, but thankfully, that has changed now.
Persimmons are now cultivable, and not at all tart. It is one of the most delicious and sweet fruits that exist ,in my opinion. Persimmon is rich in antioxidants that contribute to the regeneration of skin cells. It contains a high fiber content, but also only 66 calories per 100 g. It provides us with carotene, vitamins C, B1, B2 and B6, potassium, manganese, phosphorus and copper. If you want to read more things about persimmons, read here.
Although I have not yet learned all their varieties (and there are many), the ones I usually find in the market are two, the apple-persimmons in Greek (firmer flesh, which even if very ripe does not soften much) and the more common one, which when ripens it softens too much. The second for me is the tastiest. I have already used the apple-persimmon in 3 recipes: the Persimmon & Quinoa Breakfast, the Persimmon, Pear & Apple Crumble and the Persimmon Salad with Spicy Chickpeas & Grana Padano DOP. In today’s recipe, however, we will use the common lotus, the soft one, which we find mainly in the public markets. We will mash it and add it to the roasted semolina with a little water and sugar. That’s all 😉
Persimmon Semolina Halva (Pudding)
Persimmon Semolina Halva, is a variation of tradiional Greek recipe, but without the syrup and with a lot less sugar
- 120g fine semolina
- 360g coarse semolina
- 4 tablespoons subtle olive oil
- 360ml warm water
- 500g persimmon puree (about 4 fruits, peeled and pureed in a blender)*
- ½ teaspoon of cardamom powder
- ¼ teaspoon salt (optional)
- ½ teaspoon Ceylon cinnamon
- 150g brown sugar, or date sugar, or coconut sugar**
In a medium saucepan, over medium heat, heat the olive oil. Add the semolina and saute for about 5 minutes, until it is lightly toasted and colored. Stir often.
Meanwhile, mix the pureed persimmons with the cardamom, salt and cinnamon.
Once the semolina is toasted, reduce the heat to low.
Carefully pour in the warm water and mix well.
Immediately add the fruit mixture and the sugar. Stir for 3-4 minutes until the halva sets and comes off the sides of the pot. Remove from heat. At this stage you can carefully test if your halva needs more sugar and add it.
Allow the halva to cool a little and transfer it into a lightly oiled round non-stick mold with a diameter of 20-21 cm.
You can garnish with cinnamon, roasted almonds, or whatever else you fancy.
0.9g Saturated fat
4.6g Unsaturated fat
*If you want, pass the pureed persimmons through a fine sieve, so that some of the very fine black seeds that it has are not visible. **This quantity is for a mildly sweet halva, not too sweet. If you have a sweet tooth, add a little more sugar