I thought I had tried every exotic fruit in the game. But I was wrong – so very wrong.
It wasn’t until one day at work when I tasted a coworker’s persimmon slice that I realized I had been missing out this whole time. Later that day, I rushed home to my computer to do some research. For those of you still wondering what a persimmon is, let me explain my findings. A persimmon is a light, fragrant fruit, originating from Japan. It comes in two main varieties: the Fuyu persimmon and the Hachiya persimmon. According to my internet friends, the Fuyu persimmon is the best kind to eat raw because they are sweet, even when firm or unripe.
So what does a persimmon taste like exactly? Well, the best way for myself to explain it is if a mango and a mandarin orange fell in love and had chubby persimmon babies. Despite resembling a squashed orange tomato, a persimmon’s flavour is mild, non-acidic, and sweet, like a honeydew melon. Not only do they taste AMAZING, persimmons are also highly nutritious and fiber-rich, and are a great source of vitamins A and C.
Now that you know what a persimmon is, you might be wondering how to cook or bake with this fall fruit. Well, I’m still trying to figure this one out. I originally wanted to start with a persimmon smoothie, but that turned into a creamy smoothie bowl because the mixture was so thick. I love this accidental recipe because it’s like a nutrient-dense pudding – both a simple breakfast and dessert in one!
For this smoothie bowl, I decided to add cinnamon to bring out the warm, fall spices in the persimmon, and turmeric for colour and warmth. The added health benefits of cinnamon and turmeric include natural anti-inflammatory properties and a high antioxidant content, among many others which you can Google later. I also added maca powder for hormone-balancing, but this additional is entirely optional and won’t affect the taste if omitted. For extra natural sweetness apart from the banana, I included a couple small Medjool dates to bring out the caramel flavours in the bowl. As for toppings, the tartness of the pomegranate seeds really goes well with the sweetness of the smoothie bowl. This persimmon pudding is really a treat and I hope you all enjoy it as much as I did. 🙂
Persimmon Smoothie BowlPrint This
2 persimmons (1.5 for the smoothie and 1 for the topping)
2 cups unsweetened almond milk
1.5 frozen ripe bananas
2 dates, pitted
1 tsp. turmeric powder
1 tsp. cinnamon
1 tsp. pure vanilla extract
1 tsp. maca powder (optional)
1/4 cup coconut flakes (optional topping)
Pomegranate seeds (optional topping)
- Wash and chop persimmon into slices, removing the top stem. Set aside several slices for your topping.
- Blend together almond milk, remaining persimmon slices, dates, bananas, turmeric, cinnamon, vanilla extract and maca powder for 20-30 seconds or until desired consistency.
- Pour smoothie contents into a bowl and top with coconut flakes, persimmon, and pomegranate seeds (optional).
Wow this looks delicious! I’ve never had persimmon before and now all I want is this! Thanks for the recipe!
Thanks Amanda! Check for persimmon at your local grocery store. It’s widely available at most Asian grocers and small family-run shops. 😉 hope you like it!