Persimmon Smoothie
I’m always making smoothies and trying to come up with new flavors like this persimmon smoothie recipe, some of my favorite recipes are Blueberry Banana Smoothie, Green Smoothie Detox, and Pear Ginger Smoothie.
Persimmon Smoothie
I just love this time of the year, lots of persimmons are ripening on the trees here in Florida, they are sweet and juicy and taste like apricot. On mornings that are hectic, I make a smoothie to give me the energy that I need to take me through the morning until lunch. This easy persimmon smoothie is a winner.
The Difference Between Hachiya and Fuyu Persimmons
Persimmons are available from September through December, there are two kinds that are popular here in the US. The Hachiya variety that is astringent, it is shaped like an acorn or heart, it has to be fully ripened until soft like a tomato before eating. All of the fruit is edible except the calyx and seeds.
The other popular kind, the Fuyu is firmer, crisp and less astringent so it can be eaten even when not fully ripe. Fuyu persimmon looks likes like an orange tomato.
Persimmons are sold in Asian supermarkets and most major supermarkets, they are usually sold underripe so it is best to allow them to fully ripen before eating.
Health Benefits Of Persimmon
Persimmons are low in calories, high in fiber, a great source of vitamins A, B, and C. They are also a good source of potassium, manganese, and copper. Persimmons contain potent antioxidants, antitumors, and anti-inflammatory compounds. (A, B, C)
Persimmon Smoothie Ingredients
- Persimmon
- Banana
- Almond Milk
- Pitted Dates
- Vanilla
- Cinnamon
How To Make Persimmon Smoothie?
Here is how to make this simple persimmon smoothie recipe:
- Remove stem from persimmon, cut persimmon in half and remove seeds if any, add to a high-speed blender with chop frozen bananas, almond milk, dates, vanilla, and cinnamon.
- Process smoothie until smooth and creamy, pour immediately into a glass and serve.
Other Persimmon Recipes To Try
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Persimmon Smoothie
Equipment
Ingredients
- 1 ripe hachiya persimmon
- 2 frozen bananas
- 2 cups almond milk
- 2 dates pitted
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- coconut whipped cream optional
- Banana slices optional
- persimmon pulp optional
Instructions
- Remove the stem from the persimmon, cut it in half, and remove the seeds, if any. Add the persimmon to a high-speed blender with the frozen bananas, almond milk, dates, vanilla, and cinnamon.
- Process smoothie until smooth and creamy, pour immediately into a glass, and serve.
- Top with garnishes of coconut whipped cream, banana slices, and persimmon pulp.
Just picked up a few Persimmons from my local Grocery store here in Ohio. I am from California originally and must confess , I have never even tried Persimmons ! I came online looking for a good smoothie recipe incorporating Persimmons into the mix and this recipe by RN Michelle Blackwood sure sounds delicious ! And, so healthy too ! Thank you !
Lovetta, that’s awesome that you decided to try it. What variety of persimmon did you purchase?
Good and very fine