A simple 5 ingredient persimmon vanilla bean smoothie. It’s the best way to use those in-season persimmons and it’s healthy!
Can I tell you something that annoys the hell out of me?
(You actually have no choice in the matter here, sorry.)
Oh MY god, I cannot stand when people talk about “wanting” to do something and then rattle off every excuse under the sun as to why they can’t.
It just drives me mad. Woe-is-me’ers get absolutely no sympathy from me. None.
Grab life by the balls, people and if you want to do something, then DO it. Please don’t talk about why you can’t.
All those excuses may even be true, but you’ll get absolutely nowhere rattling them off to anyone that’ll listen and convincing yourself that that’s why you’re not succeeding at something.
I had one too many interactions with a few of “those” types over the past week including one with a person in the grocery store bitching on her cell phone to someone about how hard it was to stick to her New Year’s resolution and why she wasn’t going to be successful at it.
I may have stood next to her, putting avocados into a plastic bag and given her a disgusted look.
And by may, I mean I did.
She also happened to be standing over the persimmons.
Which is how all this is related (although, the relevance ends there).
I just felt way more compelled to talk about that instead of persimmons, vanilla beans and almond milk.
This persimmon smoothie is good, no doubt, but I get much more passionate about excuse makers than smoothies in real life.
As for persimmons, I love them.
When ripe, they’re one of the few fruits I can eat alone and actually consider “dessert” (warm it up with a spoonful of coconut cream and omg…).
Or, stuff them with cinnamon and nuts to make a dessert stuffed persimmon!
The cool thing about them is that they’re gel-like and goopy in this weird way that when you blend them into a smoothie, you get the perfect texture going on without having to add any weird congealing agents.
Flavored with some real vanilla beans, this smoothie tastes way more delicious than you’d think from its list of 5 ingredients.
This persimmon coconut smoothie is another great way to enjoy this winter fruit in smoothie form too!
Difference in Persimmons
Persimmons can be annoying to deal with because you have to wait until they’re completely ripe (like to the point where they’re almost a pile of mush) before eating them if you buy the hachiya type, but they’re worth it.
I talk all about the difference between hachiya and fuyu in this persimmon jam recipe if you’re curious. It’s worth knowing the difference, believe me!
Don’t let me catch you making any excuses as to why you can’t make this.
Is Persimmon a Healthy Fruit?
Persimmons are actually a great source of fiber, which helps with blood sugar levels and digestion. They are also filled with Vitamin C and antioxidants.
You can also get over half of the recommended daily value of Vitamin A in just one serving.
While persimmons are packed with nutrition, they are a little high in natural sugar, so you know everything in moderation, right?
What You Need for the Best Easy Persimmon Smoothie
- Hachiya Persimmon – it’s the oblong shaped one rather than the shorter round one and you want it to be very ripe
- vanilla bean
- coconut cream – from a can
- vanilla almond milk
- handful of ice cubes
How To Make a Smoothie with Hachiya Persimmons
Start by cutting the top off of the persimmon. Scoop out the flesh and add it to your blender.
Scrape the seeds out of the vanilla bean, then toss it into the blender.
Pour in the coconut cream, almond milk, cinnamon, and ice cubes. Blend until it’s smooth.
Then serve in your favorite glass topped with extra cinnamon for garnish.
What Can I Do with Persimmon Fruit?
As I mentioned earlier, persimmons make a great roasted dessert. They also pair well with pork dishes, so if you have a pork recipe that calls for apples, you can swap those for persimmons instead.
You can add persimmons to smoothie or yogurt bowls, which adds flavor like no other fruit!
Below you will see some of my other favorite recipes that I go back to when I have extra persimmons that I need to get rid of.
More Ways to Use Up Persimmons:
- 1 very ripe Hachiya (the oblong shaped one rather than the shorter round one) persimmon
- 1/4 vanilla bean
- 2 tablespoons coconut cream from a can
- 1 cup vanilla almond milk
- 1/8 teaspoon cinnamon
- handful of ice cubes
- Cut the top off of the persimmon and scoop the flesh out into a blender.
- Scrape the seeds of the 1/4 vanilla bean out and into the blender.
- Add remaining ingredients to blender and blend until smooth.
- Garnish with extra cinnamon.
Amount Per Serving: Calories: 35Total Fat: 2gCarbohydrates: 5g