Persimmon Season is here! Much like avocados, enjoying a perfectly ripe persimmon requires vigilance and patience. But the payoff of this waiting game is a fruit that is unmatched in its subtle sophistication and perfect sweetness. Persimmons have a sweetness a bit honey- like and and a taste most akin to apricot. Plus there is a bonus, they are very high in fiber, nearly twice as much fiber as an apple.
Technically a berry, Persimmons are native to China, and grown in Japan, South Korea, Brazil, Spain and in the USA (California). There are two main varieties Fuyu and Hachiyas. Fuyus are smaller and squatter in shape than Hachiyas and tend to also ripen faster. Fuyus stay firm when ripe, making them easy to slice and common addition to fall and winter salads. In contrast, the Hachiyas variety soften as they reach peak ripeness, taste a lot more tannic and are more often used for purees and winter steamed puddings.
photo by Jade b on Unsplash
Persimmons set this smoothie bowl ahead of others. This persimmon smoothie bowl is quick and simple to blend with bananas, and the milk of your choice. Spice it up just a little with vanilla, cinnamon and a touch of fresh lemon juice! Yum, yum!! Fall never tasted so good!
Recipe created by the talented chef and food photographer, Melissa of thequeenship.com
Persimmon Smoothie Bowl by @the_queenship
Gluten Free + Vegan (if using non-dairy milk)
Ingredients:
2 medium Fuyu persimmons
2 large frozen bananas
1/4 c milk of choice
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon juice
Toppings:
Victory Dance Foods® Carrot Turmeric Garden Granola®
Steps:
Add the above ingredients to a high-powered blender and blend until smooth.
Add to a bowl and top with Victory Dance® Carrot Turmeric Granola
Grab a spoon and enjoy!