The other day I happened to read an article about the not well-known Persimmon. What is a Persimmon you ask? Well, it’s a fruit that is normally found in two varieties in U.S. supermarkets, Fuyu and Hachiya. The persimmon I’m specifically referring to in my smoothie recipe is the Fuyu that looks more like a squashed orange tomato.
These persimmons have a similar texture to an apple or pear (a little gritty in a good way) and are best when deep orange and firm. Storing them at room temperature allows the fruits to become softer and sweeter until you decide to eat one!
At the supermarket, you’ll usually find me looking around the tropical and “weird” produce bins for things that I haven’t yet tried. Persimmons were on my bucket list. I grabbed two and was on my merry way.
When using the persimmons you can eat the peel however, I prefer not to because it’s a little hard for my taste, but it’s totally up to you! While you’re cutting up the persimmons be sure to try a bite and see what you prefer. I’m telling you, it’s a fruit that’s worth your time.
The persimmons give off a warming feel reminiscent of ginger. It almost tastes like an ice cream shake, but it’s actually good for you! Persimmons are low in calories, but rich in dietary fiber. They also contain phyto-nutrients such as catechins, which have anti-infective, anti-inflammatory, and anti-hemorrhagic properties. These little powerhouses are a great source of Vitamin C (perfect for winter season) and also contain valuable B-complex vitamins such as folic acid.
There’s really nothing not to love about this underappreciated fruit. So the next time you’re at the store, try it out. You can thank me later.
Persimmon Smoothie Recipe
2 Persimmons (ripe)
½ cup frozen or fresh spinach
½ cup goat milk (or regular milk)
2 tablespoons ground flaxseed
1 tablespoon Maca powder (optional)
1 tablespoon DHA/EPA oil (optional)
Note if you’re not using frozen spinach, be sure to add a few ice cubes. Blend until smooth and enjoy!