This quick and easy persimmon smoothie is made with gorgeous persimmons, milk kefir, almonds, and a dash of maple syrup. It’s perfect for breakfast, as a post-workout drink, or even a light dessert!
Who else drinks a smoothie for breakfast?
For the last few months, I’ve been meal prepping like a beast. A beast!
Okay actually, all I’ve done is make breakfast ahead of time. But that still feels like a major accomplishment!!
I started out my breakfast smoothie journey with the summer berries that were stocked in my freezer. As the bags of berries began to run out, however, I started to wonder– which winter fruit could I use for a sweet, silky smoothie?
The answer was– persimmons.
This persimmon smoothie is made with one of my favorite winter fruits, and reminds me of one of my favorite summer drinks– a mango lassi.
What Are Persimmons?
Persimmons are extra-sweet cold-weather fruits that taste like a cross between a peach and a mango.
Technically, you’re looking for fuyu persimmons, which look like orange tomatoes.
How do I Cut a Persimmon?
Remove the leaves, and then slice right through!
There’s a small white seed inside, but your knife will slice right through it. Remove the seed.
How Do I Know When the Persimmon is Ripe Enough for a Persimmon Smoothie?
Fuyu persimmon soften as they ripen, but can be eaten while they’re still firm. I like it when they’re firm with a little bit of give— like a ripe tomato.
Can I Make This Persimmon Smoothie Ahead of Time?
Yes, yes, yes! Check the recipe card notes for directions.
- 1 fuyu persimmon, leaves and core removed
- 1 cup plain milk kefir OR coconut milk kefir
- 1 TB maple syrup
- 10 almonds
- 2 ice cubes, optional
- dash cayenne, optional (to serve)
- Blend all ingredients except cayenne together until smooth.
- Taste, sweeten more if desired. Add more milk or ice if the consistency is too thick.
- Serve with a dash of cayenne if desired.
- Refrigerate: Store in a sealed jar or cup for 2-3 days. Shake before serving.
- Freeze: Store in individual size jars (such as 8oz canning jars) and freeze for up to 6 months. Move to the refrigerator 24 hours before drinking to allow time to thaw, or use as the ice pack in a lunch bag and it should be thawed by lunch time. Shake before serving.