A creamy, naturally sweet Persimmon Smoothie with cozy cinnamon spice! It's made with just a handful of simple ingredients, ready in minutes, and a delicious way to use up ripe persimmon while they're in season.
Love a cozier winter smoothie? Give my Apple Oatmeal Smoothie, Sweet Potato Smoothie, and Cranberry Smoothie a try!
This creamy Persimmon Smoothie is naturally sweet with delicious warming cinnamon undertones and might just become your new favourite way to eat persimmon!
It's a great way to use excess or overripe persimmon, and as their season is so short, it's nice to really make the most of them while we can, in between enjoying some delicious and seasonal pumpkin smoothies too.
Persimmon season is short and sweet, so when they show up, I like to make the most of them, and this smoothie is my favourite way to do it! Ripe persimmon blends up thick and silky with a mild, honeyed flavour that's a little like sweet pumpkin, and a dash of cinnamon brings out its natural warmth.
Frozen banana makes it extra creamy and cold, and a spoonful of nut butter adds richness and staying power. If your fruit is nice and ripe, you probably won't need any added sweetener.
It's the perfect way to use up those squishy, overripe persimmons sitting on the counter. Persimmons are so good in smoothies!
Mel x
P.S. Love persimmon? Be sure to try my delicious Persimmon Toasts too!
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Persimmon - Any kind, just make sure it's nice and ripe. It should feel a little squishy.
- Frozen banana - For creaminess and to chill the smoothie.
- Dairy-free milk - Any such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. You could also use a combination of milk and vegan yogurt for extra creaminess.
- Cinnamon - Works so well with persimmon and adds some warmth which is important in fall and winter smoothies. You could use pumpkin spice instead.
- Nut/seed butter - This adds some extra creaminess and staying power thanks to the protein and healthy fats. It also gives a delicious nutty flavour that complements the persimmon and cinnamon. I love to use cashew or almond butter.
- Maple syrup - Optional. Only use it if you want a little extra sweetness. If your banana and persimmon are very ripe and sweet, you probably won't need it.
To make this vegan smoothie, you will also need a blender. High-speed blenders are a fantastic investment if you make a lot of smoothies.
Turn It Into A Smoothie Bowl
This dairy-free persimmon smoothie can easily be made into a smoothie bowl by reducing the milk to make it extra thick. Start off with half the amount and add a little more as needed to get the thickness you want. Then you can top your delicious smoothie bowl with all kinds of toppings like fresh fruit, nuts, seeds, shredded coconut or vegan granola.
Recipe FAQs
Persimmons have a texture somewhere between apricot, plum and tomato. They are sweet and mild with cinnamon undertones. Once blended up in this smoothie, the flavour is reminiscent of mild sweet pumpkin. Read about the nutritional benefits of persimmon here.
The skin on a persimmon is pretty thin, much like apple peel and is fine to eat. Just be sure to wash it first and remove the leaves from the top of the fruit.
Yes, you can use frozen persimmon. I recommend cutting it up before freezing to make it easier to blend. Use a fresh banana instead of a frozen one to avoid your smoothie becoming too thick.
Recipe
Persimmon Smoothie
Author:Ingredients
- 2 medium ripe persimmons
- 1 medium frozen banana
- 1 cup (240 ml) soy milk, or any other milk if you don't mind less protein
- 1 to 2 tablespoons nut or seed butter, or a small handful of raw nuts if you have a high-speed blender.
- ¼ teaspoon cinnamon; add a little more if you prefer a stronger cinnamon taste
- 1 tablespoon maple syrup (OPTIONAL - add to taste)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Remove the leaves from the persimmon, then cut each fruit into a few pieces. Add them, along with all of the other ingredients except the maple syrup, to a blender. Blend until smooth.
- Give it a quick taste from the blender and add the maple syrup if necessary. Give it a quick 5-second blend after adding it, then serve.
Stephanie says
Sooo yummy! Great way to use up my persimmons! Thank you!
Lucy says
I made this smoothie for breakfast today. My partner and I really enjoyed it. Thank you!
A Virtual Vegan says
You're welcome. I'm glad you both enjoyed it!
Ginger Henderson says
What type of persimmons did you use?
Ginger Henderson says
This is amazing!