gingered persimmon smoothie

gingered persimmon smoothie | www.scalingbackblog.com

This is the time of year when overindulgence is common, and we spend most of December gearing up for a cleanse or diet come January 1st.  There is plenty of room for enjoying rich and heavy food especially if you balance it out with some lighter options during other meals of the day.  Smoothies really help me out this time of year, they are quick, easy to prep in advance and infinitely variable.

Persimmon almond scones, dairy-free and vegan | www.scalingbackblog.com

gingered persimmon smoothie | www.scalingbackblog.com

I’m gearing up for a healthy January like everyone else, but this year I’m trying to stem the tide of gluttony by starting my day off with a healthy option.

gingered persimmon smoothie | www.scalingbackblog.com

If you aren’t already aware, I love persimmons, I look forward to them every year and the time they are available is relatively short.  The only specific request I made when I redid my garden a few years ago was a persimmon tree.  I didn’t see any fruit last year, but this year the branches were positively laden with brilliant orange fruit.  Persimmon trees are unique in that they tend to ripen in Late November, early December long after the leaves have fallen off.  It’s a striking sight to behold.

spiced persimmon smoothie | www.scalingbackblog.com

There are a few ways to prep for this.  You can peel and cut your persimmons and freeze them on a baking sheet.  Alternatively, if you don’t want to freeze the fruit, sometimes I freeze up a tray of almond milk instead and just use the fruit straight from the fridge.  You could also peel and puree a large batch and make ice cubes.  Lastly, if you don’t want to bother freezing anything you could just throw in a handful of ice cubes.

spiced persimmon smoothie | www.scalingbackblog.com

I’ve been peeling and freezing as many as I can so that I can enjoy them all winter long.  Hope you enjoy starting your day with this light and refreshing version of my favorite winter smoothie!

gingered persimmon smoothie | www.scalingbackblog.com

P.S. If you make this recipe, I’d love to hear what you think.  Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!

spiced persimmon smoothie | www.scalingbackblog.com

gingered persimmon smoothie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 medium ripe Fuyu persimmons, peeled,
  • 1½ cups almond milk
  • ¼ teaspoon grated fresh ginger
  • 1 tablespoon hemp seeds
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
Instructions
  1. Line a baking sheet with parchment paper. Slice the persimmon into wedges, place onto the tray and freeze overnight.
  2. Place the persimmons, almond milk, honey, lime juice, cinnamon, and cardamom into a high- speed blender and blend on high until smooth.
  3. Makes 1 large or 2 small smoothies

 

gingered persimmon smoothie | www.scalingbackblog.comgingered persimmon smoothie | www.scalingbackblog.com

 

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    4 thoughts on “gingered persimmon smoothie

    1. Rachel Williams

      Do you have any recipes for the other kind of Persimmon, the ones that look like tomatoes? I have a bunch of them and would like to do something healthy with theme that is plant-based.

      Reply
      1. Tina | Scaling Back Blog Post author

        Hi Rachel,

        You could easily use hachiya persimmons in this smoothie recipe, you just need to treat it a bit differently. You want them to get really ripe, almost mushy and then you can cut the tops off and use the flesh the same way. When I was a kid I used to let then ripen, toss them in the freezer and then cut off the tops and eat the flesh with a spoon. Instant sorbet without any work. I also put the pulp in the blender with a bit of cinnamon or cardamom and a squeeze of lime juice and then freeze it in ice cube trays to add to smoothies. I also have a persimmon cookie and scone recipe that would work with the hachiya persimmon, just use an equal amount of the peeled flesh in the recipe, it will yield a slightly different texture but will taste great! Let me know if you give any of those a try or if you come across any other great ways to use them!

        Reply
    2. Shana

      This looks amazing! I love your tree too, it is so pretty. And I have a persimmon on my counter right now, just waiting for me to eat it. Thanks for the inspiration and beautiful pics!

      Reply

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