Persimmons, one of nature’s finest gifts to us. If you’ve had the pleasure of eating them before, it should come as no surprise that the latin word for persimmon is “food of the god’s”. The sweet tasting fruit is produced mainly in China and Japan and is believed to regulate chi in traditional Chinese medicine.
Fuyu persimmons are rounded and deep orange in color, similar to a beefsteak tomato, as seen in the picture below. They can be eaten whole when firm, like an apple, but are best eaten when a bit soft, with the skin removed. The fuyu persimmons have no core or seeds, unlike astringent varieties, such as the hachiya.
The hachiya persimmon is the other most common variety. They are delicious when fully ripe, but rather unpalatable when you take a bite before they’re fully ripened. The hachiya are oblong in shape and most often used in baking. They may take weeks to reach the perfect stage of ripeness, but are worth the wait.
Although this isn’t peak persimmon season, you may be lucky to find some at your local grocery store or Asian market. They also go by the name sharon fruit. The smoothie can be made with or without milk, depending if you want to dilute the sweetness.
- 2 ripe Fuyu Persimmons
- 1 frozen Banana, cut into chunks
- ⅓ - ½ cup Almond Milk
- 1 tsp Vanilla Extract
- 1 tsp Chia Seeds
- ½ tsp Cinnamon
- ½ tsp Maca Root Powder
- Remove skin and top leaf from persimmon and place in a blender with the other ingredients and process until smooth.
For information on the benefits of chia seeds, click here