After all of these years of eating healthy and creating smoothie recipes, I’ve not once tried a Persimmon…until now, that is. I finally found them at my local health market and had to give it a try. If you’re not familiar with what a Persimmon is, well it looks kind of like a Tomato but tastes very similar to an Apricot. It’s actually a type of berry packed with phytonutrients, antioxidants, flavonoids as well as both Vitamin A and C.
There are two varieties (astringent and non-astringent). The one you want to go for is the non-astringent, Fuyu…which is orange in color and has a nice ripe, fleshy inside. When blended, I found that it creates a very pleasing creamy texture; so much so that I did not include a Banana in this recipe. A ripe Fuyu packs a nice sweet punch in addition to being a great source of fiber, so I figured adding Banana would be an overkill. That said, for those of you who aren’t into adding Banana to every smoothie you drink, you’re gonna love this one.
To round out the flavors and truly make this an immune-boosting delight, I paired the Persimmon along with Clementine and Ginger Root which helps cut the round sweetness with a tangy spice. And adding in some Coconut Manna gives it that extra creamy texture while providing a great source of fat to help absorb the nutrients.
And if all of this wasn’t enough to awaken your tastebuds, I added a Vanilla protein powder to meld all these great flavors together. I used my personal favorite, Vanilla Vega Sport Performance Protein, simply because my constant workouts require an ample amount of recovery and the Vega line of sport products help me do this. That said, you don’t have to use Vega Sport. Vega has many other Vanilla powders to fit everyone’s individual needs…quite honsestly, I’ve tried every single one of them so I know they’d all work great in this recipe too 😉 You can check those out at MyVega.
Persimmon Paradise Smoothie (1 serving)
- 1 Cup Coconut Milk (or other plant-based milk)
- 1 serving Vega Sport Performance Protein – Vanilla (or any other Vanilla variety)
- 1 ripe Fuyu Persimmon (Calyx/Cap removed)
- 1 Clementine (unpeeled)
- 1 thumb-sized chunk of Ginger Root (peeled)
- 1 Tbsp Coconut Manna (manna/butter or whole pulverized Coconut)
- 1 tsp Ground Cinnamon
- 1 Tbsp Chia Seed
Add all of the ingredients into a high speed blender and process on high speed until smooth. If desired, add ice and blend again for a frostier texture. Pour and sprinkle with shredded Coconut and Cinnamon. Enjoy!