This persimmon smoothie is has the sweet, tangy flavor of ripe persimmon, complimented by creamy blended raw cashews and bananas!
Nature is so confusing. Freezing cold weather, yet I’m still finding reasons to make smoothies. Like persimmons.
I discovered persimmons last year. You can read all about that little adventure here. TL;DR: Don’t let a persimmon get anywhere near your mouth until it is ripe. The persimmon is ripe when it is so soft you’d think it’s damn near rotten.
So this persimmon ripening process…it takes a while. Last year it took weeks. Imagine how pleased I was a couple of weeks ago when I found some persimmons in my local produce section that were already good and ripe for me. I’ll bet nobody else touched them, thinking they were near spoiling. I knew better though. They might only have a week or so of good eatin’ left, but that would be a week of delicious, succulent, sweet persimmoney goodness. I didn’t really have plans for them, I just knew I’d come up with some exciting way to eat them. Plans made themselves when I awoke last weekend to find my cat had knocked them off the counter. This meant they’d go bad even quicker, so I had to use them right away.
(In case you were wondering, we lined the counters with tin foil after the bad cat incident. After two days we stopped seeing claw marks in the foil, so you can rest assured that from here on out none of the recipes you see on this site were made on counters that my cat walked all over.)
I’d been considering throwing my persimmons into a smoothie. I had everything I needed, and so it was. It actually worked out really nicely. The cashews in this smoothie make it one of the richest I’ve made, while the persimmon adds a light and almost syrupy sweetness. It almost reminds me of an orange creamsicle, only, it would be a persimmon creamsicle, and it wouldn’t be a creamsicle, because as in intellectual property attorney I just couldn’t bring myself to commit trademark infringement.
Creamy Cashew Persimmon Smoothie
- 1/2 cup raw cashews soaked in water 4-8 hours and drained
- 2 ripe persimmons
- 1 ripe banana optionally frozen
- 1 1/2 cups unflavored soy or almond milk
- 1 tsp. vanilla extract
- Remove stems from persimmons.
- Place cashews in blender and blend to a thick paste, stopping to scrape down sides of pitcher as needed.
- Add persimmons, banana, milk and vanilla. Blend until smooth.
No need to remove the skin from your persimmons. Just stem them and throw them in the blender whole.