The Latin name for persimmon translates as "food of the gods". Here, fresh oranges, persimmon and pomegranate seeds blend together beautifully to make a tangy-sweet smoothie that truly is divine!
Persimmons are native to East Asia and are Japan's national fruit. They have been cultivated in California since the mid 1800s, where the season generally runs from late September to the end of December.
Persimmons have a wonderful unique taste, with hints of honey, cinnamon, date and mango. For this recipe, I used Fuyu persimmons, which are smaller and more flat than the acorn-shaped Hachiya type. If you use Hachiyas, just make sure they are soft and ripe, or the tannins will leave a dry, bitter aftertaste.
The health benefits of these tasty orange-coloured fruits are numerous. Persimmons are rich in fibre, minerals, and vitamins such as A & C. They also contain impressive amounts of disease-fighting antioxidants including zeaxanthin, catechin and lycopene. These powerful phytonutrients have been found to have benefits for the eyes, liver, immune and cardiovascular systems, as well as anti-inflammatory, anti-aging, and anti-cancer effects.
For 2 servings, blend together until smooth:
1 cup unsweetened cashew milk
1 cup diced fresh oranges
1 to 2 diced ripe Fuyu persimmons
1/4 cup pomegranate seeds
2 Tbsp cashew butter
4 ice cubes (optional)
pure stevia or raw honey (nonvegan) to sweeten as desired
For a 'real meal deal', add your choice of unflavoured protein powder and/or collagen peptides. Adjust consistency as desired.