Blended with yogurt, a ripe persimmon tastes a little like apricot and honey dessert. Half a banana makes it thicker, and water keeps it drinkable.
1
persimmon ripe
½
banana
3 tbsp
natural yogurt
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Creamy and sweet, with honeyed persimmon, soft banana and a light yogurt tang.
Persimmons, also sold as kaki or Sharon fruit, arrive in shops in autumn, when there is little else in season locally. They are rich in beta-carotene and very sweet when ripe, so this smoothie needs no added sugar.
Natural yogurt balances the sweetness with a little acidity and adds creaminess and some protein. That makes the smoothie a good light breakfast or an afternoon snack. Check that the persimmon is ripe: unripe fruit of the astringent varieties leaves a furry feeling in the mouth.
No, the skin is thin and blends well. Only remove the green calyx.
The persimmon was not ripe enough. Astringent varieties must be very soft; Sharon fruit can be eaten firm.
Yes, milk makes it creamier and more filling.
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