The Persimmon Smoothie


Photo Credit: Up Root Kitchen, 2015.

Have you tried a persimmon yet?

It’s a high sugar fruit with three major varieties and they are in season from October through January, making it one of the few seasonal options in winter! For the most part, they are grown in the United States in California, Florida, and certain areas in the South.

Makes 1 Smoothie Drink


1 Fuyu persimmon, skinned and roughly chopped
1 frozen banana
1 cup unsweetened almond milk
1 tablespoon honey
¼ teaspoon ground cinnamon
1/8 teaspoon ground cardamom
A Pinch of ground cloves
2 ice cubes

In a blender, combine all ingredients. Blend until smooth. You may need to add additional ice cubes or water to thin the smoothie, if desired.

Cook’s Note:
Peeling the skin of the persimmon prevents the grainy texture that can occur with using them in a given recipe.