I said I was not going to make smoothies because of the cold weather.
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.
makes two servings or 1 large 12 ounce smoothie
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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I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.