Persimmon Yogurt Chia Parfait

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See… I did tell you that I cannot be away from the blog! 🙂 As expected, I was adding on to my overflowing drafts on this blog, much to the irritation of HD, but then, then…  I can’t help it! At least, this mad phase will help me when a low phase may come up, right? I really don’t know… InShaAllah… Since we are at home, I thought why not do a post rather than simply wailing my time? Hehe… And a decently fresh post this is, just cooked last week…

Persimmon is a fruit we have been eating for so long. We call it, “thakkali pazham” since it looks like a tomato. I never knew it had a beautiful name in English till I saw it on Meena’s space.  My D loved fruits, in fact our home would be heavily stocked with fruits at every time – apples, bananas, pears, grapes, dates, and whatever is available seasonally. D used to love to eat them and B and me would also gorge on them a lot, though my sister preferred to be among the one who would eat only select few. From the seasonal fruits, I loved these beauties, my sister loves kiwis and B loves his Rambuttans.

There was this Bangladeshi person that D would buy fruits from in big boxes, he used to sell them on the pavement close to a large supermarket and whenever he would see D, his face would lit up. You can understand why – D would pick up more than half of his stock! He would also ensure that he gives D only the best with not even a single rotten fruit in the box. D would never bargain and would pay whatever price he says, so explains why he loved D so much. 😉 Seeing D lunging all that bags and standing out of the door is a sight. Umma would be irritated because first of all, there would be so much fruits that she would be worried of wastage, and secondly she had to make space to store them in the fridge. But Alhamdulillah, we would just finish it off even before the fruits showed any signs of rotting. Just before I got married, he mysteriously disappeared and our fruit supplies reduced to whatever was bought from the supermarket. It also meant a literal stop on seasonal fruits in bulk. 🙁

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Whenever D would see a big box of “thakkali pazham”, he would bring them home and I would happily eat at least 3/4 of it myself. There is one thing with this fruit – it has to be really ripe. You can eat all of them including the skin and the only waste would be the green top. But if it isn’t properly ripe, then it would dirty your whole mouth by leaving a very irritating skin. So we would press and press to check if they are ripe. Even HD had his first taste from our home. It had been ages since I had eaten them, so when I found a little box of super ripe ones peeping at me from the fruit counter at Hyperpanda last week, I had to pick it up. There were 9 in the box, one B ate, 2 HD ate, when I showed them to the kids, they frowned so the remaining I ate, of which two went into making this dessert, that I alone ate without sharing! 😉

When I am looking at this post, I sincerely wish I were able to post the recent ones now. Yes, my pictures are slightly better than what it used to be before, but you will still keep seeing see-sawing pictures, since I have so much in my drafts to complete. I am even deleting a few which are not meeting my little line of standard, so that I can make it again and post it at a later stage. I look for sincere feedback from all of you to be an improving blogger! 🙂 Off to this simple recipe…

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5 from 1 vote

Persimmon Yogurt Chia Parfait

Course Dessert

Cuisine International

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Rafeeda

Ingredients

• 1/2 cup yogurt
• 1 tbsp chia seeds
• 1 tbsp honey
• 1/2 vanilla bean scraped or 1/2 tsp vanilla extract
• 2 ripe persimmons skin removed and mashed

Instructions

• Mix the yogurt, chia seeds, honey and vanilla well.
• In a glass, start with a layer of mashed persimmon, followed by the yogurt, finally ending up with a topping of the persimmon.
• Stare at the lovely looking dessert and then devour! 🙂