This weekend was the last weekend of Persimmon season in our farmer's market around here. Generally Persimmons are all over by end of December but this year winter has been mild and so we have persimmons for much longer as a delicious side effect of that :) But, sooner or later I suppose the persimmons need to give way to juicy oranges and then to spring berries.
We devour persimmons when in season. The Fuyu variety in particular is our favorite. Persimmons are perfect for after dinner fruits - when ripe they are so sweet like candy that you won't miss desserts!
However the fruit can be overripe soon if you don't finish it off quickly - when that happens this yummy persimmon smoothie comes to rescue. It is super simple and takes only 2 minutes to make.
Blend together:
- 3 ripe persimmons chopped into cubes (we keep the skin but feel free to remove skin if you prefer that way).
- 1C almond milk (or regular milk or soy milk etc)
- adjust the quantity of milk based on how thick of thin you like the smoothie to be..
- 4-5 ice cubes
- pinch of salt
- pinch of nutmeg and 1/4tsp cardamom powder (optional)
- sugar to taste (if needed)
Just blend together, taste, adjust as needed and enjoy!
