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.
If you want more winter smoothie ideas– try a turmeric smoothie or an orange smoothie with cacao nibs.
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.
Can’t get enough persimmon? Try this roasted brussels sprouts salad with persimmon, or try making persimmon jam.
Persimmon Smoothie
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
- 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.
Nutrition Information
Lori Durfee
This was SO Yummy!!
Dawn - Girl Heart Food
I’m all about healthier eats and snacks, and I could always go for a smoothie. The flavours and colour of this one is just what I need to brighten up this super cold winter day! 🙂
Holly
Making breakfast ahead would be a huge win for me too– that is where I struggle and then don’t make the best choices. I think starting the day with this persimmon smoothie would be a great start for my healthy new year!
Sean
Yes to persimmons! I love persimmons, but I never really feel like I do enough to take advantage of their relatively short season. I’ve never even thought of doing a smoothie with them, but I think this would be very popular around our household! Love the use of almonds too – always great to add protein and flavour to a smoothie that way. I’ll have to see if I can pick up another batch to work with soon.