Persimmon Smoothie (Vegan)

This delicious Asian fruit known as persimmon makes the most perfect vegan autumnal smoothie. It takes less than 10 minutes to whip up using only 7 ingredients.

If you are a fan of persimmons then you will love this smoothie, it's tasty, seasonal and completely dairy free.

This smoothie is bursting with nutrition and optimal fibre levels to help sustain the entire body.

While I do not like the cold weather I do like the whole range of fruit and veggies that the supermarkets like to stock. One of my favourite Autumnal fruits is persimmons, a percy what?

I repeat PERSIMMON and even more as a persimmon smoothie recipe. I had that what-the-heck-is-this-fruit expression on my face too a few years ago.

What is a persimmon?

On a serious note, the persimmon fruit is bright yellow/orange in colour, oval shaped, smooth and very juicy almost like a slippery texture when ripe.

The taste especially when ripened is extremely sweet and reminds me of a combination of a honey flavour mixed with apricot and mango.

It has a very unique taste to other fruit but to me personally I like a mixture of sweet mango and apricot is the best description.

You can eat both the peel and the actual fruit, the peel of a persimmon is completely edible and harmless although some people do prefer to remove it.

The fruit derives from East Asia and is popular amongst the western hemisphere during the cooler months. There are several persimmon species including

• Sharon fruit
• Fuyu
• Hachiya
• Chocolate persimmon
• Tanenashi

Reasons to make this smoothie

• It's a great way to incorporate seasonal fruit
• Perfect for the fall/winter time
• It takes less than 10 minutes to whip up
• Suitable for those who are vegan/dairy free/lactose intolerant/paleo/whole 30
• It's naturally sweet
• Contains only 7 ingredients

Ingredients you need

• Persimmons - You can use any variation (as referenced above) just make sure it is really soft because the soft means the sweeter the fruit.
• Banana - Frozen banana gives the smoothie more of a thicker consistency compared to its unfrozen counterpart.
• Nutmeg/cinnamon - These spices are warming and often associated with the fall/winter time.
• Almond milk - Almond milk has more of a neutral taste to it. However, cashew milk would work perfectly in this smoothie.
• Dates - To optimise the sweetness.
• Vanilla - This is used as a flavour enhancer.

The steps

• Add all of the ingredients to a blender.
• Blitz a high speed into a smooth consistency.
• Serve accordingly.

Notes and tips

• Use any species of persimmon to make this recipe, it will work regardless of which one you use.
• If you persimmons are hard you can hasten the ripening process by wrapping them in a paper bag or bag, or freezing them to make them less astringent.
• If you don't want to serve this as smoothie, you can convert this into a smoothie bowl with nuts/seeds, dried fruit i.e raisins, cranberries, pieces of sliced persimmon or even garnish with chocolate chips or shredded coconut.
• Don't forget to check out my Persimmon Chips recipe too.
• For super sweet results, allow the persimmon to ripen until it's soft and almost at the point of bursting.
• Persimmon when firm aren't that sweet so keep that in mind.
• Feel free to add additional nuts/grains to your smoothie or even turn the recipe into a thick smoothie bowl
• Use another plant based milk such as Coconut Milk or Cashew if you want to.

More smoothies to try

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