Dear Persimmon, oh how I love you. I tasted my first persimmon about two years ago. Wish I had sooner! I fell in love with the taste, the golden orange color, and the beautiful star shape it makes when sliced.
They’re in season from October – February BUT they are still in the markets as I type. So, if you want to try this Persimmon Pineapple Smoothie or experiment with a persimmon on avocado toast;) {it’s so good!} you must run out asap before they are all gone.
If you do miss them this season, no worries, just bookmark this recipe and try it next fall. You can find this awesome fruit at Whole Foods or in Asian grocery stores.
Persimmons are not only delicious {and really cool}, they are also great for digestion, boosting our immune system and anti-aging. They’re high in vitamins A, C, and E, B-complex vitamins, fiber, manganese, magnesium, potassium, and phosphorous.
Ingredients:
1 cup coconut water
1½ cups cubed pineapple
1 ripe persimmon
2 clementines
2 tbsp hemp seeds
2 sprinklings of cinnamon
Handful of ice
Directions:
- Add all ingredients to a high-powered blender, and blend well.
- Pour into your favorite smoothie drinking glass, and enjoy.
- Cheers!
If you try this smoothie or if you try a persimmon for the first time, please let me know what you think!! I’d love to hear. Just comment below!
xoxo
