Three ingredients, one blender, five minutes. The persimmon brings honeyed sweetness, the spinach a mild green note, and coconut water a light, rounded finish.
1
persimmon ripe
20 g
baby spinach
5 oz
coconut water
Garnish: No garnish · Ice: Served up, no ice
Mild and sweet, with honeyed persimmon, a gentle green note and a light coconut finish.
This is a very pared-back version of a persimmon smoothie, without herbs or yogurt. Ripe persimmons, sold as kaki or Sharon fruit, are sweet enough on their own and rich in beta-carotene.
Baby spinach adds colour, vitamin K and folate without tasting grassy. Coconut water, the clear liquid from young coconuts, is naturally rich in potassium and slightly sweet, which makes it a popular base after sport. The mix of orange fruit and green leaves gives an olive tone; the taste is sweet and mild.
Yes, the smoothie will be slightly less sweet but still good.
Yes, all three ingredients are plant based.
No. Coconut water is the clear liquid inside young coconuts; coconut milk is made from the pressed flesh.
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