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Persimmon Smoothie Recipe

Persimmon Smoothie

This persimmon smoothie is creamy, sweet, and subtly spiced, making it a delightful breakfast or snack. The ripe persimmon brings natural sweetness, while Greek yogurt adds a rich texture and a dose of protein.
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Prep Time 7 minutes
Total Time 7 minutes
Servings: 2 glasses
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe persimmons about 260g total
  • 1 medium banana peeled, about 120g
  • 1 cup unsweetened almond milk or milk of choice
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey or maple syrup optional, adjust to taste
  • 1/2 teaspoon ground cinnamon
  • 4-6 pieces ice cubes

Equipment

  • 1 Blender
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 2 Serving glasses

Method
 

  1. Peel the persimmons, remove their caps, and roughly chop the flesh.
  2. Add the persimmon pieces, banana, almond milk, Greek yogurt, honey (if using), ground cinnamon, and ice cubes into the blender.
  3. Blend on high for 45-60 seconds until very smooth and creamy.
  4. Taste and adjust sweetness if needed, adding a bit more honey or maple syrup if desired.
  5. Pour into two glasses and serve immediately for the best flavor and texture.
  6. For an extra creamy smoothie, replace almond milk with oat milk or coconut milk.
  7. If persimmons are very soft, no need to blend for long. If they’re firmer, blend a bit longer for smoothness.
  8. You can add 1 tablespoon chia seeds or flaxseed for extra fiber.

Notes

For an extra creamy smoothie, replace almond milk with oat milk or coconut milk.
If persimmons are very soft, no need to blend for long. If they’re firmer, blend a bit longer for smoothness.
You can add 1 tablespoon chia seeds or flaxseed for extra fiber.
Fuyu persimmons are best for smoothies due to their sweet, non-astringent flavor.