Smoothies

Persimmon Spinach Smoothie with Parsley

Soft persimmon brings a honey-like sweetness that easily carries spinach and parsley. The colour ends up an olive green, the taste mostly fruit.

3Editors’ rating
Taste2.8
Balance2.8
Easy to make3.9
Popularity6
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: No garnish · Ice: Served up, no ice

Method

  1. Peel the persimmon and cut it into pieces.
  2. Wash the parsley and spinach.
  3. Blend the greens with the coconut water, then add the persimmon and blend until smooth.
  4. Pour into a glass and serve.

Taste

Sweet and honeyed with a fresh, herbal green note and a light body.

About this smoothie

Persimmons are among the sweetest fruits of the cold season, which makes them a good partner for greens. Baby spinach adds body without much flavour, parsley a clear, herbal freshness. Both greens are known for vitamin K, the persimmon for beta carotene.

The mix of orange fruit and green leaves gives an olive tone; it is not pretty, but it tastes good. Coconut water keeps it light. Ideal as a winter breakfast when berries are out of season.

Bartender tips

  • If the colour bothers you, serve it in an opaque cup; the flavour is what counts.
  • Sharon fruit works as well and needs no peeling.

Variations

With lime
Add 1 tbsp lime juice for a sharper, fresher taste.

Frequently asked questions

Which persimmon should I use?

A very soft, ripe kaki or a firm Sharon fruit; unripe astringent kaki tastes furry.

Can I use curly parsley?

Yes, but flat-leaf parsley blends more smoothly.

Is it vegan?

Yes, all ingredients are plant based.

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