Persimmon Yogurt Smoothie

Written by chanie on October 31st, 2011

Persimmon is one fall fruit that doesn’t get the same limelight as apples and pears, but is equally delicious. I first fell in love with these orange fruit when I spent a year studying in Israel. I bought them whenever I had a chance, biting into them like I was chomping on an apple.

There are 2 types of persimmon – the heart shaped hachiya and the tomato-shaped fuyu. Hachiya persimmons contain high levels of tannins causing them to taste “furry” if eaten before fully ripening. Believe me, I know this because I’ve spent a lot of time scraping the “pithy” substance off my tongue. Fuyu persimmons, on the other hand, are non-astringent and can be eaten when firm. Upon ripening, they become freckled with tiny brown specs which add sweetness and flavor to the fruit.

What do persimmon taste like? Channeling Ron Ben-Israel on Sweet Genius, I would describe a ripe persimmon as, creamy. juicy. sweet. fragrant. peachy. hints of mango.

Freezing the persimmon and blending it with yogurt results in a thick, creamy consistency that is almost as good as ice cream!

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9 Comments so far ↓

  1. Rivki Locker says:

    I am SO excited to see this recipe. I love persimmons and never have enough uses for them. Definitely trying them in a smoothie this week. Thank you!!

  2. RochieO says:

    Wow I totally forgot about this fruit! I haven’t had one since my year in sem. It sound good, can’t wait to try it out…

  3. Raizel says:

    Wow! Yum!

  4. Joe says:

    Looks really good

  5. Leah says:

    Never heard of these until I read this post the other day and punkt today my son comes home from a play date with a bag of them from his friends back yard…going to be trying this :)

  6. Sarah says:

    So yummy ♡ thank you for the recipe

  7. SARAH says:

    How big of a container of yogurt for this recipe?

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