Persimmon Ginger Smoothie

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Persimmon Ginger Smoothie 2

I said I was not going to make smoothies because of the cold weather.

I lied.

These ripe Hachiya persimmons were calling out to me asking me to use them in another fun way.

Blend me!  Puree me!  Sqeeze me! —Yes, my fruit calls out to me. :-)

I am very low on my persimmons and I have to use them before I leave on vacation. Well, I might freeze the freeze the rest for a special occasion.

Fun story. I have a friend who emails me and lets me know that she purchases two beautiful pieces of fruit but is quite unaware of its name and how it is used. She places them on her window sill and looks at them for a few days.

She decides to visit my blog after not having been by for several months, and what does she see? Recipes for persimmons and for her mystery fruit. She now knows how she can use them! I thought it was a wonderful story.

Don’y be afraid to buy a new fruit or vegetable at the store. Someone out there has created something with it already.

This morning, back to the fruit calling me, I combined my very ripe Hachiya persimmons and blended it with coconut milk to make this creamy thick smoothie. 

I already have someone who has made it too! Try it soon, try it NOW, make it.

Persimmon Ginger Smoothie

makes two servings or 1 large 12 ounce smoothie

print recipe

‎2 very ripe Hachiya persimmons, seeded and peel discarded
3/4 cup So Delicious Coconut Milk
1/4 cup water
1/2 cup ice
2 inches of fresh ginger, peeled
1 teaspoon cinnamon, ground
1 Tbsp agave nectar, or to taste
1 Tablespoon flax seed oil (optional)
1 scoop protein powder (optional)
2 cups fresh spinach (option) for a green smoothie

Slowly scoop out persimmon flesh from fruit into a bowl. Using your hands, remove the black seeds from the fruit if you see any. DOES NOT taste good, even with a high-powered blender.

Place fruit in blender and add the rest of the ingredients. Blend well and sip slowly. Very creamy and smooth.


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  • Vegiegail

    As soon as I saw this recipe on Facebook, I rushed into my kitchen, grabbed my last two ripe Hachiya persimmons and my trusty So Delicious coconut milk beverage, and went to work creating this smoothie. I kid you not when I say that this was the tastiest smoothie I’ve had in a very long time. Now all I need is one of those fancy-schmancy glass straws! :)

  • Barbara

    Oooh, yummo! I seriously can’t wait to try this!

  • steve

    With this recipe in hand, folks can’t accuse me of “sour persimmons” :) Seriously though, looks like a tasty treatment of a little known & understood fruit


    I’m so happy to see a recipe for something other than cake or cookies! I too decided the cold weather = no smoothies. After reading your post I’m about to go fire up my blender.

  • Stormy @LaMaoomba

    I see persimmons at the store and never know what to do with them. Great idea, this!

  • HiHoRosie

    That looks so good – even in winter! And I would include spinach in mine. :)

  • Monet

    You know how to make a smoothie look BEAUTIFUL. I mean, truly, I don’t know if I’ve seen anything prettier today. And I loved hearing about your friend’s fruit adventure. Yay for blogs and for trying new produce. Thank you so much for sharing with me tonight. I hope you have a wonder-filled Friday!

  • Brian

    i swear i was at WF last week looking at these very things and thinking “what on earth would i do with these?” but then we did have a brief twitter encounter on this topic. i’ll be buying some next time, and googling you about it :)

  • Conor @ Hold the Beef

    This looks so fabulously thick. I’d love to give myself a headache sucking this through a straw 😀

  • Sophie

    What a delightful & tasty persimmon & ginger smoothy!!