Tuesday, November 12, 2013

Persimmon Banana Smoothie

I love the change of seasons, because we get a change in produce.  We've been eating Persimmons the last few weeks, and have been quite enjoying them.  I usually just peel them and pop them in my mouth, but they work really great in smoothies, too, and that's usually how I can get my kids to eat them.



Persimmon Banana Smoothie
2 ripened fuyu persimmons
1 banana
1 cup almond milk or other nondairy milk
6-8 ice cubes (or you could add in 1 cup of frozen pineapple, instead of the ice cubes)

Directions
Place all ingredients in a blender and blend until smooth.

This post was shared on Slightly Indulgent TuesdaysGluten Free Tuesdays, Waste Not Want Not Wednesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

5 comments:

  1. This sounds yummy! I love finding new smoothies :)

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  2. I have a pumpkin persimmon smoothie I will be sharing soon...would love to try this one too! Featuring your recipe this week Paula!

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  3. Yum! I love persimmons.

    Thanks so much for sharing this on Waste Not Want Not Wednesday, I've pinned it :)

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  4. OH persimmon!!! :) YUM
    Thanks for sharing at vegetarianmamma.com's #glutenfreefridays link up!

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  5. I like to freeze my persimmons, and use those instead of ice cubes. The texture is much thicker, almost like a frothy ice cream!

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