Why You’ll Love This Recipe

I love this smoothie because ripe persimmons create a naturally creamy consistency without requiring many ingredients. Their sweetness means I often don’t need much additional sweetener.

I also like how quickly the recipe comes together. Once my fruit is prepared, I simply put everything in a blender and blend until smooth. I can easily change the milk, yogurt, spices, or fruit to create different versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe persimmons
Ripe banana
Plain or vanilla Greek yogurt
Milk or plant-based milk
Ground cinnamon
Vanilla extract
Ground ginger, optional
Honey or maple syrup, optional
Ice cubes, optional

Directions

1. Prepare the Persimmons

I wash the persimmons and remove the leafy tops. Depending on the variety and my preference, I peel them before cutting the fruit into chunks.

I make sure the persimmons are appropriately ripe before using them. When I use an astringent variety such as Hachiya, I wait until the fruit is extremely soft and fully ripe before eating or blending it.

2. Add the Ingredients to the Blender

I place the persimmon pieces, banana, yogurt, milk, cinnamon, and vanilla in my blender.

If I want a lightly spiced flavor, I also add a small pinch of ground ginger.

3. Blend Until Creamy

I blend everything on high speed until completely smooth and creamy. I stop and scrape down the sides of the blender if necessary.

4. Adjust the Consistency

I check the smoothie after blending. If it is thicker than I prefer, I add another splash of milk and blend again.

When I want a thicker, colder smoothie, I add a few ice cubes or use frozen banana.

5. Adjust the Sweetness

I taste the smoothie before adding sweetener because very ripe persimmons and bananas can already provide plenty of sweetness.

If I want it sweeter, I blend in a little honey or maple syrup.

6. Serve

I pour the Persimmon Smoothie into glasses and serve it immediately. I sometimes finish it with a light sprinkle of cinnamon for extra aroma.

Servings and Timing

I usually get about 2 servings from this Persimmon Smoothie recipe.

Prep time: 5 minutes
Blending time: 1–2 minutes
Total time: about 7 minutes
Servings: 2

I can prepare the fruit ahead of time and keep it chilled or frozen when I want to make the smoothie even faster.

Variations

Persimmon Banana Smoothie

I add an extra portion of banana when I want an especially thick and creamy smoothie. I like using frozen banana so I don’t need ice.

Persimmon Ginger Smoothie

I replace the ground ginger with a small piece of fresh ginger. This gives me a brighter, slightly spicy contrast to the sweet persimmon.

Persimmon Orange Smoothie

I add fresh orange juice and reduce the amount of milk. I love how the citrus brightens the mild sweetness of the persimmons.

Dairy-Free Persimmon Smoothie

I use oat, almond, soy, or coconut milk and replace the Greek yogurt with a dairy-free yogurt. I prefer unsweetened varieties so I can control the sweetness myself.

Persimmon Oat Smoothie

I add a small amount of rolled oats before blending. I find this makes the smoothie thicker and gives it a more substantial texture, especially when I make it for breakfast.

Storage/Reheating

I prefer drinking my Persimmon Smoothie immediately after blending because the texture and flavor are best when freshly prepared.

If I have leftovers, I transfer them to an airtight container or covered jar and refrigerate them for up to 24 hours. Some separation may occur, so I shake or stir the smoothie thoroughly before drinking it.

For longer preparation, I freeze portions of persimmon and banana rather than storing a finished smoothie. I can then blend the frozen fruit whenever I want a fresh drink.

I don’t reheat this smoothie. I serve it cold or slightly chilled.

FAQs

What kind of persimmon is best for a smoothie?

I can use varieties such as Fuyu or Hachiya. I can use ripe Fuyu persimmons while they are still relatively firm, but I only use Hachiya persimmons once they are extremely soft and fully ripe because unripe Hachiya fruit is highly astringent.

Do I need to peel persimmons before blending them?

Not necessarily. The skin of many persimmons is edible, so I can leave it on after washing the fruit thoroughly. I peel the fruit when I want the smoothest possible texture or simply prefer it without the skin.

Can I freeze persimmons for smoothies?

Yes. I remove the leafy top, cut the ripe fruit into pieces, and freeze the pieces in a single layer before transferring them to a freezer-safe container. I love using frozen persimmon because it makes my smoothie thick and cold.

Why does my Persimmon Smoothie taste bitter or make my mouth feel dry?

If I use an astringent persimmon variety before it is fully ripe, its tannins can create an unpleasant dry or puckering sensation. I wait until Hachiya persimmons become extremely soft and almost jelly-like before using them.

What flavors go well with persimmon in a smoothie?

I especially like pairing persimmon with banana, orange, vanilla, cinnamon, ginger, yogurt, and mild plant-based milks. I keep stronger flavors relatively restrained so the delicate sweetness of the persimmon remains noticeable.

Conclusion

Persimmon Smoothie is a simple seasonal drink I love for its creamy texture, vibrant color, and naturally sweet flavor. With ripe persimmons, banana, yogurt, milk, and a little cinnamon, I can make a satisfying smoothie in only a few minutes.

Persimmon Smoothie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, naturally sweet seasonal smoothie made with ripe persimmons, banana, yogurt, milk, and warming spices. Cinnamon and vanilla complement the delicate honey-like flavor of the persimmons.

Author: Laura
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: 2 servings
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Instructions

Wash the persimmons and remove the leafy tops. Peel if desired, then cut the fruit into chunks. If using an astringent variety such as Hachiya, make sure the fruit is extremely soft and fully ripe before using.
Add the persimmon pieces, banana, yogurt, milk, cinnamon, and vanilla extract to a blender. Add a small pinch of ground ginger if desired.
Blend on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender if necessary.
Check the consistency. Add another splash of milk for a thinner smoothie, or add ice cubes or use frozen banana for a thicker, colder consistency.
Taste the smoothie before adding sweetener. If additional sweetness is desired, blend in a little honey or maple syrup.
Pour into glasses, garnish with a light sprinkle of cinnamon if desired, and serve immediately.

Notes

Ripe Fuyu or Hachiya persimmons can be used. Hachiya persimmons must be extremely soft and fully ripe to avoid their characteristic astringency.
Persimmon skin is edible, but peeling the fruit can produce a smoother texture.
Frozen banana or frozen persimmon makes the smoothie thicker and colder without requiring much ice.
For a dairy-free version, use plant-based milk and dairy-free yogurt. Choose maple syrup rather than honey for a fully vegan variation.
For variations, add fresh ginger, orange juice, or rolled oats before blending.
Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Shake or stir thoroughly before drinking.

Nutrition

Serving Size: 1 smoothie
Calories: 275 kcal
Sugar: 36 g
Sodium: 80 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 15 mg