Stumbled upon these beautiful persimmons at the Santa Monica Farmers Market last weekend and instantly brought me back to my childhood days in Maryland! My mom would buy cases of this fruit from the Asian Food Market and made my sister and I eat them all the time. To the point that I started to actually hate them. Of course taste buds changed now as I got older. The orange-reddish color reminds me of the Fall leaves and lightens my mood for the holiday season!
Persimmon should be eaten when fully ripened. The color of the skin should appear transparent and when touched, the outer shell should be soft. Just think of it like a banana…you wouldn’t eat a unripe green banana.
Dates are a natural sweetener, along with a ripened banana so don’t get fooled by the color! This was so delicious, sweet and filling!
2 cups almond milk
1 cup spinach
6-7 Medjool dates
1 frozen banana
2 tsp flax seed
1 persimmon, quartered
Combine all ingredients in a blender and blend on high for about 2-3 minutes. You want to make sure all the date pieces are thoroughly broken.
*If you’re not a banana lover, (like my sister) you may always sub out the frozen banana and add another persimmon. Throw in a few ice cubes as well to make the smoothie frothy and cold.