I’m kind of embarrassed to admit that this was my first time trying persimmon. I was getting stuck in a smoothie rut and needed to change it up. So I bought four persimmons and they’ve been sitting on the kitchen window sill for a few days. I didn’t really know what I was looking for when I bought them. Turns out the ones I chose appear to be quite bruised. I should have researched persimmons BEFORE I bought them because now I know that I should have looked for the ones that have deep orange (or red, depending on the type) tones, are plump and round in shape and have a smooth, glossy surface. Live and learn.
I also learned that there are two common types of persimmons – Fuyu (non-astringent) and Hachiya (astringent). Without knowing it, I bought the Fuyu type (I’m pretty sure there was only one type available). The Fuyu persimmons are short and squatty, like a tomato. They can be eaten while still firm (but ripe), like an apple, including the peel. Their flavor is sweet and tastes kind of like a cross between a pear and a cantaloupe. The Hachiya type is more elongated and has an oval shape. Their astringent peel is not good for eating and they have a very tart taste unless they are perfectly ripe.
The Fuyu type is great for smoothies because all you do is hull them by cutting out their top leaves and attached flesh, cut them into quarters and toss them in the blender. Super easy. If you can find organic persimmons, buy ‘em. If not, be sure to wash them really well first.
YIELDS 2 SMOOTHIES (or one really big one)
***
INGREDIENTS:
⅓ cup apple juice
⅓ cup cold water
1 Tbsp lecithin granules*
2 Tbsp coconut flakes
1 ripe banana, peeled and cut in half
2 ripe Fuyu persimmons, hulled and quartered
½ cup frozen pineapple chunks
4-5 large ice cubes
optional power-boosting add-ins:
1-2 handfuls of spinach or kale (will change the smoothie color to green)
¼ cup sprouts
*NOTES:
Lecithin granules are optional, but… besides making smoothies creamy, lecithin has many benefits including increased heart and liver health, lowered cholesterol and improved brain function (including memory). It also relieves heart burn and acidity.
STEP 1:
Place all ingredients (in the order listed) into a high-powered blender, such as a Vitamix. If using greens and/or sprouts, add them before adding the fruit. Begin blending on slow and increase speed until pineapple chunks are puréed and the texture is smooth and creamy. Garnish with additional coconut flakes if you like. Enjoy!
Welcome to 86 Lemons. My name is Livvy. Thanks for stopping by! I test a wide variety of seemingly fun DIY projects, vegan recipes and consumer products (like the latest mascara, for example). Then I report to you with the inside scoop. You'll get the real story on which ones are worth your attention and which ones are "lemons" to be avoided. Read more on my 
I never knew what a persimmon was, but this looks yummy!
I’m going to look into lecithin granules as well, who doesn’t need a little brain power :)
I buy it in bulk at the health food store. It’s got kind of a nutty flavor. You can sprinkle it on soups & salads or use it in baked goods, too.
Absolutely wonderful photo – pinning now
Thank you Allen!
I discovered persimmons this past fall and fell in love with them. I’ve eaten them raw and in baked goods, but raw was my favorite! I can find both kinds at the local grocery but have heard such horror stories about the Hachiya that I’ve stuck with the Fuyu! This smoothie looks like the perfect pick me up during these cold months.
Good to know! I think I’ll stay away from the Hachiya type ;)
I’m embarrassed to admit I’ve never had a persimmon either! I’ve been seeing them recently at the grocery store though, I’ll have to pick some up :) They sound delicious. Thanks for the info about them! <3
Well I’m glad I’m not the only one! ;)
Thanks for this recipe! I’ve been pausing by the persimmons in the grocery store, wondering what one does with them, and now I finally have a place to start!
Actually…I guess you guys call them Hachiya here, but I’ve never really encountered anyone that ate them when they were firm. All over east Asia we eat them after they are soft. Either peel away the skin and eat with a spoon or whatever. Quite delicious and how its meant to be eaten.
The Fuyu can be eaten like an apple while firm and sometimes seeds are present, sometimes not. They can also be eaten after they have become very soft as well.
Horror stories are most likely just from folks that probably have no idea about them otherwise, they aren’t exactly a long-time common thing here in the west.
Here’s my “horror” story ~ I hadn’t seen what they look like when preserved before. Saw one for the first time (actually, afterwards I’d remembered seeing them when I was a much much younger child, but this is adult me) and thought that it was rotten and moldy, haha. It had nearly completely shriveled into nothing and was white on the outside. Entire thing can be eaten whole and its actually amazingly delicious, kinda soft but a little tough like dried apricot. But the look of it just doesn’t fit what you’d think of dried fruit in the west. There are famous orchards that preserve / dry it and its expensive as heck for a box, with great health benefits (talking about $60-90 for a box of maybe 20-30 in a country famous for them).
In any case, hope that helps you alleviate some of the fears about the fruit.
I love them and any of my friends here in the US that have tried them do too, but hadn’t seen a smoothie recipe for them before, gonna hafta try it! Thanks!