Making a Persimmon Smoothie is EASY!
Frozen persimmons are delicious by themselves, just freeze when ripe, cut off the top and scoop out the fruit like ice cream. I added a little bit of extra goodness for a delicious breakfast or dessert.
If you’d rather drink your smoothie, just pour it into a glass to enjoy.
Health Benefits of Persimmons
Persimmons are rich in vitamin C, vitamin A, vitamin B6 and vitamin E, dietary fiber, copper, manganese, magnesium, phosphorous, and potassium. They also contain organic compounds that include gallocatechins, betulinic acid, catechins, and carotenoid compounds, i.e., B complex of vitamins.
The list of health benefits that Persimmons can provide is primarily due to the presence of above-mentioned vitamin and organic compounds, as well as some mineral content.
- Boost Immunity
- Prevent Cancer
- Aid Digestion
- Prevent Tumor Development
- Control Blood Pressure
- Regulate Blood Circulation
- Improve Metabolic Activity
Persimmon Smoothie Ingredients
- 1 persimmon, frozen
- 1 cup plain (or flavored) yogurt
- 1 teaspoon flax seed
- shredded coconut
- dried goji berries
- With a serrated knife, slice persimmon in quarters and remove stem and leaves.
- Cut into chunks.
- Put persimmon chunks in a blender with yogurt and flax seeds and blend until smooth.
- Pour into a bowl (or glass) and top with coconut and goji berries.
The chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company.