Persimmons are in season and are probably on your street somewhere!!! If you live in the U.S. and you don’t happen to have a persimmon tree, you’ll want to start looking for persimmons…
If and when you do find them, you’re likely to have two types of persimmons to choose from: the Fuyu and the Hachiya. Fuyu (the ones at bottom of the page), look a bit like tomatoes and are considered “non astringent”, meaning they can be enjoyed while still firm. You can eat them out of hand as you would an apple, and they work well in salads and anywhere else you’d use firm fruit.
Hachiya persimmons (above), on the other hand, are considered quite astringent. They are very high in tannins. Hachiya persimmons should only be eaten when they are quite soft. Their pulp is perfect for baking, as well as for throwing into smoothies.
Persimmons are quite nutritious. They’ve got everything you’d expect from a fruit of such deep orange color: lots of antioxidants. Make sure to use very ripe Hachiya persimmons for this smoothie, to help the ripen faster, cut them up and put them in the freezer. Remember that coconut qualifies as a healthy fat, and smoothies are a simple and delicious way to incorporate coconut into your diet.
- 1 persimmons (preferably frozen)
- 1 date, 1/4 of a banana ( adds the sugar, but just a little)
- 1/2 cup coconut water
- splash of organic coconut milk (excellent source of good fat)
- 1 pinch ginger
- 1 tsp cinnamon
- 1/2 scoop Whey powder ( MRM brand is excellent brand, has barely any carbs or fat)
- add ice for a thicker smoothie, or water if it is too thick!
-top with coconut flakes, chia seeds, or just enjoy!
YUMMMMMYYYYYYY…. Seasonal delicious and quick dessert, smoothie, breakfast or snack!!!!