Persimmons (the orange-y, sort of tomato looking fruit in season now) are one of my favorite fruits of the moment. If you haven’t tried them yet, run, don’t walk to the market and get some for yourself! They are delicious. And then you can try this new yummy recipe which is perfect for fall, my new Spiced Persimmon Smoothie Bowl Recipe! :)
Beauty Fruit: Persimmons
What the heck are persimmons? You might be new to persimmons, as they are out of the normal mix of apples, oranges, bananas and grapes. But you might just get hooked once you try them out.
Though native to China, this botanical, golden yellow, round (or oval), fruit is a delicacy that spread to the Korean peninsula and Japan, and eventually was introduced to California during the middle of the 19th century.
Its sweet, delicious flesh is packed with tons of nutrients, including:
- Vitamin A
- Vitamin C
- Vitamin E
- Vitamin B6
- Dietary fiber
- Manganese, copper, magnesium, potassium, and phosphorous
- Organic compounds: catechins, gallocatechins, betulinic acid, and various carotenoid compounds that fall within the B complex of vitamins.
They are hearty little fruits that are great for digestion, as they contain almost 20% of the daily requirement of fiber in a single serving!
Another area of health that is critical to living at your optimal best, is a strong immune system, and persimmons are just the beauty fruit to help boost immunity. This is because of their vitamin C—having one of the highest ascorbic acid content.
A single persimmon has a whopping 80% of the daily requirement of vitamin C, which stimulates the immune system and increases the production of white blood cells (the primary line of defense for the body against foreign bodies and toxins, to name a couple).
Tips On How To Eat Persimmons
First, let me help clear up a misconception. You do not need to allow persimmons to ripen to an almost rotting state. However, you do need to allow them to ripen until they are soft to the touch and pulpy. Otherwise they taste kind of chalky and nasty!
Astringent variety persimmons generally are harvested while they are hard but fully matured and will continue to ripen at room temperature. If you allow to ripen fully, you can almost scoop out it’s pulp with a spoon, which makes them a fun snack on their own. :)
See full recipe below…
- 2 ripe persimmons, chopped (I don’t mind the seeds and hope you don’t either!)
- 1 frozen banana
- 1 cup apple cider
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- Garnishes: mint leaves, coconut yogurt, apple slices, cinnamon sprinkles
- Add all of the ingredients to your blender and blend until smooth.
- Swirl coconut yogurt on top for design and top with optional garnishes.
- Serve and Enjoy!
Let me know what your favorite smoothie bowl creation is, and don’t forget to add this recipe to your Pinterest Smoothie board!