When persimmons are ripe, you need to use them as soon as possible. What better way to use them quickly than by incorporating them into a fall-themed smoothie? Persimmons exhibit a sweet, mild, and honey-like flavor profile, so they pair beautifully with assertive, warming flavors like ginger, cinnamon, and cloves. A ripe persimmon will also have a similar texture to an apricot, but the skin is a bit tougher and more akin to that of an apple.
Not only do persimmons taste great, but they also offer a long list of health benefits. One of fall’s signature produce items, persimmons are loaded with beta-carotene and vitamins A, C, and E. They are so rich in vitamin C that one persimmon provides 80% of the recommended daily intake of the nutrient. They work to encourage healthier eyes, skin, and immune function. When you choose persimmons, make sure that you select the ones that are smooth and blemish-free. Choosing persimmons is very similar to choosing tomatoes. You want them to have a little bit of give, but you don’t want them to squish in your clutch.
If you use an underripe persimmon, you’ll be greeted with quite a bitter and unpleasant taste. To avoid that astringent flavor, select ripe ones, or simply wait for them to ripen at room temperature. If the persimmons aren’t the sweetest, the banana in the smoothie will help contribute to a sweeter flavor profile. Plus, you can always add a little raw agave nectar if you need to adjust the level of sweetness.
- Prep Time:5m
- Total Time:5m
- 2 fuyu persimmons
- 1 banana, peeled, sliced, and frozen overnight
- 1 c homemade almond milk
- 1/4 tsp. ginger powder
- 1/4 tsp. cinnamon
- pinch of ground cloves
- Wash the persimmons and slice off the stems. You can then cube them or roughly chop them before adding to the blender.
- Add the remaining ingredients to the blender and blend until smooth. Pour into two cups and enjoy. Adjust sweetness with raw agave nectar if needed.