Persimmon Pudding was among the dishes served on November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."
Peel and core the persimmons, then puree in a food processor with the lime juice. Pour puree into 4 small dishes. Place pomegranate seeds on top.