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.
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This sounds yummy! I love finding new smoothies :)
ReplyDeleteI have a pumpkin persimmon smoothie I will be sharing soon...would love to try this one too! Featuring your recipe this week Paula!
ReplyDeleteYum! I love persimmons.
ReplyDeleteThanks so much for sharing this on Waste Not Want Not Wednesday, I've pinned it :)
OH persimmon!!! :) YUM
ReplyDeleteThanks for sharing at vegetarianmamma.com's #glutenfreefridays link up!
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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