I have been sitting on this recipe since last year. Persimmons were a totally new fruit to me last year. I had heard of them, but never tried them. When I saw a recipe featuring these vibrant orange fruits, I new it was high time I finally try these stunning beauties. And I created this recipe….but it was at the END of the season! I knew I needed to wait until persimmons came back to me, AND to my readers!
Here are some things to know about persimmons in case you are a rookie like I was!
- There are two main varieties: Fuyu and Hachiya. These are easily identified by their shape. Fuyu is my favorite and is short and squat like a tomato. It is ready to eat and use when it is soft and the skin as turned almost translucent The Hachiya persimmon is slightly elongated and comes to a point. This particular variety has to be perfectly ripe to be palatable..in fact the insides have to be complete moosh. Both varieties can ripen further on your counter if they are not quite there.
- Fruit should be evenly orange, a deep orange.
- The fruit is sweet without being very high in sugars or calories.
- These come into season in the late Fall and early Winter.
This recipe is a favorite of my son’s. While healthy enough to be a meal…it is satisfying as a dessert too. You get to decide! I use fresh pumpkin or squash puree . It has a light and wonderful flavor that can not be matched by any canned variety. If you use canned, start with less…it has much stronger flavor.
- I used my BlendTec in this recipe, but a reasonable blender or food processor should work well too. The skin may not completely pulverize, and you will want to soften the coconut butter if you are using it.
- I use gelatin in this smoothie as a high-quality protein source that has the added bonus of being SUPER good for your intestinal health. I choose Great Lakes Grass-Fed Gelatin, and my canisters last me months, so it is well worth the added cost. If you are vegan, you can leave the gelatin out entirely or add your own protein source.
Here are a couple of other persimmon recipes I am eager to try too (I have heard you can use the persimmon puree wherever you would use applesauce!)!
- Vegan Raw Persimmon Cranberry Pudding @ The Tasty Alternative
- Persimmon Bread ( I would have to convert this to be vegan)
Whatever you do, get your hands on some of these beautiful and tasty fruits while they are season!
- 1 cup favorite non-dairy milk, I use So Delicious Unsweetened Coconut Milk, if making a smoothie, increase the amount to 1½ cups, part cold water is fine too.
- ½ cup fresh pumpkin puree
- 1 ripe persimmon, or one frozen dried
- 1½ tablespoons cocoa powder, or increase to 2 tablespoons for extra dark chocolate flavor.
- 1½ tablespoons coconut butter or cream
- 1 tablespoon grass fed gelatin (protein source)
- ⅛ teaspoon sea salt
- 8-16 drops stevia liquid to taste, or honey!
- Blend all ingredients in a high powered blender until creamy and smooth.
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