Here the persimmon is the star and the pear only plays along, which gives a thicker, deeper orange smoothie. Mint brings the cool contrast.
1
persimmon ripe
½
pear cored
8 leaves
mint leaves
5 oz
water
Garnish: Mint leaves · Ice: Served up, no ice
Thick and honey-sweet, with a velvety persimmon texture, a hint of pear and a cool mint finish.
Compared with the version that uses a whole pear, this one is more concentrated: the persimmon's honey and apricot flavour comes through clearly, and the texture is almost velvety. Persimmons are rich in beta-carotene, which explains their intense colour.
Half a pear is enough to lighten the texture and add a floral note. Fresh mint keeps the sweetness from becoming heavy. Enjoy it in autumn and winter, when persimmons are in season and good pears are easy to find.
It has a deep orange colour and gives under gentle pressure. Sharon fruit can also be eaten when firm.
Yes, it contains only fruit, mint and water.
It is best fresh; in the fridge it keeps a few hours but the mint fades.
Reader rating
Thanks for rating
Updated:
