Green Smoothie With Persimmon
Have you ever tried a green smoothies with persimmons in it before? Persimmons are native to Asia, and there are many different varieties to try. They are also grown in the United States, primarily in California. If you don’t have access to a fresh persimmon tree, then you should start looking for them around the fall months. You may have to try a few different health stores before you find them, but I promise it will be well worth the effort!
When you do find your persimmons for your green smoothie, you will have to main varieties to choose from: the Fuyu and the Hachiya. Fuyu persimmons are more common, and they look like tomatoes. They should be enjoyed while they are still firm. They also work well in salads, and you eat them just like you would an apple.
On the other hand, Hachiya persimmons should not be eaten ripe. They are high in tannins, and they have a very sour flavor when ripe that will make your mouth pucker like no one’s business. You should only eat this type of persimmon when it is soft.
Persimmons are a great ingredient to add to a green smoothie. They are rich in a number of antioxidants, and they are a healthy source of fats. If you use Hachiya persimmons, make sure that they are very ripe. The coconut milk used in this green smoothie is also a great source of healthy fats, and it is rich in many vitamins and nutrients. Just make sure to use organic coconut milk. To make this green smoothie with persimmons, here are the ingredients you’ll need to have:
- 2 very ripe Hachiya persimmons
- 1 cup organic coconut milk
- pinch of ground ginger
- pinch of ground cardamom-optional
Each of these ingredients should be added to your blender one at a time and blended together until smooth. Add small amounts of water as needed to reach the desired consistency. This is a great smoothie for fall, with its rich taste and myriad of flavors. It is a favorite among my family, even my kids, so I am sure it will be a hit with yours too!