Ripe persimmons taste like honey and apricot and blend into a thick, almost jammy purée. Fresh ginger gives the sweetness a warming kick.
1½
persimmon ripe and soft
15 g
baby spinach
5 g
ginger peeled, about 1 cm
5 oz
water cold
Garnish: No garnish · Ice: Served up, no ice
Thick and honey-sweet, with a warming ginger heat and a light green undertone.
Persimmons, also sold as kaki or sharon fruit, are in season in late autumn and winter. Fully ripe, their flesh is soft and very sweet, with notes of apricot and honey; they contain provitamin A and fibre. Fresh ginger adds a clean, warming sharpness that keeps the sweetness in check, and baby spinach contributes a mild green note, though the orange fruit often dominates the colour. A good smoothie for cold, grey mornings.
No, the skin is thin and edible; just wash it well.
About 1 cm gives a gentle warmth; use more if you like it spicy.
Yes, all ingredients are plant based.
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