Why You’ll Love This Recipe

I love this persimmon smoothie because it is quick, creamy, and incredibly easy to prepare. Once my fruit is ripe, I can have everything blended and ready to drink in about five minutes.

I also like how naturally creamy persimmons become when blended. Banana and yogurt make the texture even richer, while cinnamon and vanilla complement the fruit without overpowering its delicate flavor. I can easily adjust the consistency or make the smoothie dairy-free.

Ingredients

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

2 ripe persimmons
1 ripe banana, preferably frozen
1/2 cup plain or vanilla Greek yogurt
3/4 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of ground ginger, optional
1 to 2 teaspoons honey or maple syrup, optional
1/2 cup ice cubes, optional

Directions

1. Prepare the Persimmons

I wash the persimmons and remove the leafy tops. If I am using ripe Fuyu persimmons, I can usually leave the thin skin on, although I peel them when I want an especially smooth texture.

When I use Hachiya persimmons, I wait until they are extremely soft and fully ripe before scooping out the flesh. Unripe Hachiya persimmons can be unpleasantly astringent.

2. Add the Fruit

I place the prepared persimmon flesh and banana in my blender.

I like using frozen banana because it makes the smoothie colder and thicker without requiring as much ice.

3. Add the Remaining Ingredients

I add the yogurt, milk, cinnamon, vanilla, and ginger if I am using it.

I leave the sweetener out initially because ripe persimmons and bananas can provide plenty of natural sweetness.

4. Blend Until Smooth

I blend everything on high for about 30 to 60 seconds, or until the mixture becomes completely smooth and creamy.

If I want a colder smoothie, I add the ice and blend again.

5. Adjust the Consistency and Flavor

I taste the smoothie and add honey or maple syrup only if I think it needs more sweetness.

If my smoothie is too thick, I blend in another splash of milk. When I want it thicker, I add more frozen banana or a few additional ice cubes.

6. Serve

I pour the smoothie into glasses and serve it immediately.

I sometimes finish each glass with a light sprinkle of cinnamon or a thin slice of fresh persimmon.

Servings and Timing

This recipe makes approximately 2 servings.

Prep time: 5 minutes
Blending time: 1 minute
Total time: approximately 5 to 10 minutes
Servings: 2
Serving size: approximately 1 cup

Variations

For a persimmon orange smoothie, I replace some of the milk with fresh orange juice. I love how the citrus brightens the naturally sweet flavor of the persimmons.

For a ginger persimmon smoothie, I add a small piece of peeled fresh ginger instead of ground ginger. I start with a small amount because fresh ginger can quickly become dominant.

For a dairy-free persimmon smoothie, I use oat, almond, soy, or coconut milk and replace the Greek yogurt with a thick plant-based yogurt.

For an extra-creamy smoothie, I add a spoonful of almond butter or cashew butter. This gives me a richer texture and subtle nutty flavor.

For a fall-spiced version, I add a small pinch of nutmeg, cardamom, or pumpkin pie spice along with the cinnamon.

Storage/Reheating

I prefer drinking my persimmon smoothie immediately after blending because that is when the texture and flavor are at their best.

If I have leftovers, I store them in a tightly sealed container in the refrigerator for up to 1 day. Some separation can occur, so I shake or stir the smoothie thoroughly before drinking.

For longer storage, I can freeze the smoothie in freezer-safe containers or popsicle molds. I can also freeze prepared persimmon and banana portions ahead of time and blend them whenever I want a fresh smoothie.

I do not reheat this smoothie because I serve it cold.

FAQs

What kind of persimmon should I use for a smoothie?

I can use either Fuyu or fully ripe Hachiya persimmons. I like Fuyu persimmons because they can be used while still somewhat firm, while I only use Hachiya persimmons once they have become extremely soft and ripe.

How do I know when a Hachiya persimmon is ripe enough?

I wait until my Hachiya persimmon feels extremely soft and almost jelly-like inside. If it is still firm, its high tannin content can make it intensely astringent and unpleasant to eat.

Do I need to peel persimmons before blending them?

I do not always peel Fuyu persimmons because their skin is edible. However, I can peel them when I want the smoothest possible texture. With very soft Hachiya persimmons, I usually scoop the ripe flesh directly from the skin.

Can I make a persimmon smoothie without banana?

Yes. I can leave out the banana and use extra persimmon, yogurt, or frozen mango for body. I may also add a few ice cubes to create a thicker, colder texture.

Can I prepare a persimmon smoothie ahead of time?

I can make it several hours ahead and keep it refrigerated, but I prefer blending it shortly before serving. When I need to save time, I prepare and freeze the fruit ahead so I only need to add it to my blender with the remaining ingredients.

Conclusion

Persimmon smoothie is one of my favorite ways to enjoy the naturally sweet, delicate flavor of ripe persimmons. Blended with banana, creamy yogurt, milk, cinnamon, and vanilla, the fruit creates a smooth and satisfying drink with very little preparation.

I especially love how easy this smoothie is to customize. I can add orange for brightness, ginger for warmth, use frozen banana for extra thickness, or choose plant-based ingredients for a dairy-free version. When persimmons are perfectly ripe, I can turn them into a creamy homemade smoothie in just a few minutes.

Persimmon Smoothie

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This persimmon smoothie is creamy, naturally sweet, and full of warm autumn flavor from ripe persimmons, banana, cinnamon, and vanilla. Greek yogurt adds richness while frozen banana creates a thick, refreshing texture.

Author: Laura
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 to 10 minutes
Yield: 2 servings
Category: Beverage
Method: Blend
Cuisine: American
Diet: Vegetarian

Instructions

Wash the persimmons and remove the leafy tops. Peel Fuyu persimmons if desired for a smoother texture. If using Hachiya persimmons, use only fruit that is extremely soft and fully ripe and scoop the flesh from the skin.
Add the prepared persimmons and banana to a blender.
Add the Greek yogurt, milk, cinnamon, vanilla extract, and optional ginger. Leave out the sweetener initially so you can adjust it after blending.
Blend on high for 30–60 seconds, or until completely smooth and creamy. Add the optional ice cubes and blend again for a colder smoothie.
Taste and add honey or maple syrup if additional sweetness is needed. Add more milk to thin the smoothie or extra frozen banana or ice to make it thicker.
Pour into glasses and serve immediately, optionally garnished with cinnamon or a thin slice of fresh persimmon.

Notes

Fuyu or fully ripe Hachiya persimmons can be used. Hachiya persimmons should be extremely soft and almost jelly-like before eating to avoid their intense astringency when unripe.
Frozen banana makes the smoothie thicker and colder without requiring as much ice.
For a dairy-free variation, use plant-based milk and thick plant-based yogurt.
Orange juice can replace some of the milk for a brighter citrus flavor, while fresh ginger, nutmeg, cardamom, or pumpkin pie spice can add extra warmth.
Store leftovers in a tightly sealed container in the refrigerator for up to 1 day and stir or shake well before drinking.

Nutrition

Serving Size: Approximately 1 cup
Calories: 260 kcal
Sugar: 37 g
Sodium: 75 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 10 mg