Persimmons are one of my favorite fall/early winter foods to use in green smoothie recipes. They are best used as either a flavor fruit or they can contribute to the smoothie base along with other base fruits.

Persimmons have a flavor that is unique and often described as a blend of apple, plum and date. They blend well with bananas, mangoes, papaya, apples, pears, oranges and dates. Use mild-flavored greens like lettuces, escarole or fresh baby spinach.

Persimmon Nutrition and Health Benefits

Persimmons are a good source of fiber, vitamin C and antioxidants. One persimmon might contain up to 0.6 milligrams of iron.

Regular consumption of a species of persimmon called “Sharon fruit” is believed to reduce the risk of atherosclerosis heart attacks. Persimmons were found to improve lipid metabolism in rats. Like almost all fruits, persimmons in a diet that is rich in fresh fruits and vegetables might help prevent a variety of diseases.

Astringent vs. Non-Astringent Persimmons

There are two common types of persimmons, astringent and non-astringent. Astringent persimmons are inedible until they are fully ripened and soft due to the high tannin content. By that time, the flesh should be very soft and the peel might begin to look like the fruit is past its prime.

Astringent persimmons are generally elongated, shaped more like a heart or acorn. I generally scoop the flesh out of the cut fruit and eat it as is or add it to smoothies. I generally do not eat the peel of astringent persimmons.

Non-astringent persimmons, commonly sold as “fuyu”, may be eaten while still firm (although you should be sure they are ripe and not unripe). Fuyu persimmons are squat and shaped more like a flattened pumpkin, and these are the ones I use most often in green smoothies. I cut non-astringent persimmons in sections (removing the top leaf) and add them, peel and all, to my smoothies.

How To Select Persimmons

In the United States, persimmon season usually lasts from mid-October through December. Whenever possible, choose organic fruits over conventionally grown to reduce the risk of pesticide exposure.

Persimmon Smoothie Recipes

Persimmonana

1 large banana, peeled
2 fuyu (non-astringent) persimmons, cut into fourths
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 teaspoon fresh grated ginger (optional)
1/2 cup of water

Calories: 200 | Fat: 0.9g (grams) | Protein: 3.6g | Carbs: 50.3g | Calcium: 8% | Iron: 3.2mg | Vitamin A: 190% | Vitamin C: 69%

Persimmon Fall Trio

2 fuyu (non-astringent) persimmons, cut into fourths
1 small apple, cored
1 small pear, cored
2 cups fresh baby spinach (or other leafy green)
1/2 cup water

Calories: 241 | Fat: 0.9g (grams) | Protein: 3.1g | Carbs: 62.4g | Calcium: 10% | Iron: 3.3mg | Vitamin A: 191% | Vitamin C: 70%

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About Tracy
Tracy Russell is the creator of the Green Smoothie Health & Weight Loss Program and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.




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