Persimmon, Banana and Apricot Smoothie
Persimmons are very peculiar fruits. What kind of fruit looks like a tomate? Well, actually tomatoes are fruits itself… Anyways, persimmons are weird. Soft and strange textured weird fruits. I remember the first time I tried one. I found it disgusting. I use to get nauseated just by thinking about it.
This weird reddish fruit is particularly rich in tanines, specially the variety dyospiros kaki (commonly known as kaki in europe), therefore it’s astringency. In other words, when you bite one of these persimmon before fully ripened, it will feel like you licked your dog’s feet and then brushed your teeth with vine leaves. Hmmm… This may not be that easy to visualize. Let’s move on.
The most common astringent persimmon species is the japanese variety hachyia. Unfortunately this is also the only avaiable variety in Norway, but that doesn’t stop me to eat my persimmons. When perfectly ripe this fruit acquires a very sweet taste and a creamy texture. The trick is to buy a nice ammount of it and let it ripe amongst other fruits for several days.
In Portugal the most commonly commercialized variety is the fuyu, also of japanese origin. It is considered a non-astringent variety, so if you live in Portugal it is highly probable that you never experienced the feeling I described above. Contrary to the hachyia variety, this one loses much of it’s astringency very quickly while ripening and therefore becomes edible even when not fully ripened.
Persimmons are an excelent source of dietary fiber, manganese (don’t confuse with magnesium!), iron, betacarotene and vitamin C, besides a panoply of phytochemicals and the already reffered tanines (which seem to have anticarcinogenic and antimutagenic properties).
And like this was already not enough information to make you indulge on persimmons when in season, you should also know that in Japan this fruit is also quite popular in it’s dried form. Besides that, it goes by the name of hoshigaki! Something that may not sound funny at all if you’re not a fan of Naruto…
2 Bananas (frozen)
2 Cups of Soy Milk
8 Dried Apricots (pre-soaked in water)
Handful of Kale
- Blend all the ingredients except the kale;
- Pour half the blend in two glasses, jars, or what ever you fancy;
- Blend the rest of the blend (BAM!) with kale;
- Pour on the top of the already served smoothie;
- You could use granola or something else in the middle to separate the two layers, or you could simply pour it slowly in the glass, with the help of the back of a spoon or something like that;
- If you don’t give a damn about the color layers, just the blend the motherf*cker all together and f*ck it;
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And keep it green! Keep it real!
(1 Service if 1/2 the recipe)
Blue – 80% Carbs
Red – 10% Fat
Green – 10% Protein
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Suggestion: Serve with granola and raw cacao nibs