Spiced Persimmon Smoothie
After making my Persimmon Caprese I had a few leftover persimmons. And because they were ripe, they needed to be used asap. So I thought, why not add a few spices and whip up a quick smoothie.
In fact, that’s what I tend to do when I have ripe fruit (that’s bordering on over-ripe). Just toss it in my Vitamix with a few other ingredients for a healthy, easy and tasty smoothie – or in this case, a persimmon smoothie breakfast.
Health Benefits of Persimmons
Persimmons are a great fall and winter fruit and chock-full of vitamins and nutrients. You could probably guess by their color, but they’re loaded with beta carotene and rich in vitamin A, C and E.
In fact, they’re so high in vitamin C that one persimmon has about 80% of the recommended daily amount of vitamin c. That means that they’re a great immune boosting fruit and perfect to snack on when cold and flu season hits.
But if you don’t want to snack on them, you could do what I’m recommending today and whip up this Spiced Persimmon Smoothie. Just toss them into your high-powered blender along with a frozen banana and a few other immune boosting spices like ginger and cinnamon.
Which Persimmons to Use?
You could use either fuyu or hachiya persimmons for this recipe. But as I have fuyu persimmons on hand that’s what I’m using today. And I just sliced off the stem and tossed them in whole. But if you opt for hachiya persimmons, make sure they’re super ripe and almost squishy to the touch. Then, cut them open and scoop out the pulp into the blender.
Spiced Persimmon Smoothie is thick, slightly spiced and naturally sweet. It’s a great cold weather smoothie and has all the flavors of the season.
For more delicious smoothie recipes, make sure to check out my Golden Beet, Carrot and Turmeric Smoothie, Post Workout Green Smoothie and Almond Orange Smoothie. And for an immune boosting beverage my dairy-free Turmeric Milk “Golden Milk”. Enjoy!
Spiced Persimmon Smoothie
Prep: 5 minutes Total: 5 minutes Servings: 1 serving PrintPinReviewSaveSavedfrom votes
This persimmon smoothie is the perfect smoothie for fall. Made with persimmons, banana, ginger, cinnamon and cloves, it’s slightly spiced and deliciously sweet.
2 ripe fuyu persimmons1 banana, frozen1 cup almond milk, cashew milk or other nut milk1/4 tsp ginger1/4 tsp cinnamonpinch of ground cloves
Wash the persimmons and slice off the stem. Add them along with all other ingredients to a high-powered blender and blend for one minute.Optionally, garnish the inside of a glass with a thin persimmon slice.
Persimmons are usually sold in the supermarket a little under ripe. I always purchase my persimmons and then let them sit in my pantry for a week before using, to ripen and sweeten up.
Calories: 144kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Sodium: 326mg | Potassium: 422mg | Fiber: 4g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 11.6mg | Calcium: 300mg | Iron: 0.3mg Course: Drinks Cuisine: American Keyword: Persimmon Smoothie, Spiced Persimmon Smoothie
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Mention @downshiftology or tag #downshiftology!