Persimmons are in season. They are one of my favorite fruits for the Fall and Winter. I simply can't get enough of them and usually have them as my mono meal or snack during the day. Just peel and slice bite size and keep munching. Some people don't even bother to peel or slice. They enjoy persimmons like how they do with apples. Persimmon skin is totally edible.
Today, I get a little more fun with these crispy persimmons by making delicious smoothie. The little touch of cinnamon is totally perfect for the Fall.
Persimmon Smoothie recipe:
2 frozen bananas
2-3 persimmon (3 if they are small)
1 C homemade nut milk (I use cashew milk)
1/4 tsp cinnamon
2 tsp maca powder (optional)
Blend all ingredients in a high speed blender until smooth.
Tips: use overripe bananas, peel and freeze them ahead of time.
Did I say PEEL your bananas before freezing? (don't be surprised, a lot of people don't peel their bananas. My buddy Dave, is one of them)