Chiara Kelly

Raw Asian Persimmon Smoothie

Here in Korea, red persimmons (Fuyu), also known as “hongshi,” offer a sweet, succulent and seasonal alternative to pumpkins, which I also love, but sometimes make me homesick. Of the many things I look forward to in the Korean autumn season, one of those is slurping an overripe blood-orange persimmon! And to take it a step further, in an attempt to replicate a glorious persimmon smoothie experience I had in a local coffee shop, I threw together a recipe of my own combining only 4 simple ingredients. Try it today!

4 very ripe Fuyu persimmons
8 pitted dates
1 cup ice water
1 tsp. lemon juice

1. Peel persimmons while holding each one over the blender. As they are very ripe, the fruit should easily separate from the frond and fall right into the blender, yielding a jelly-like texture.
2. Add pitted dates and lemon juice
3. Blend at medium to high speeds until mixture is thick, even and orange. You can expand or increase fluidity in the mixture by adding more water and lemon juice.
4. Pour into 4-6 glasses, depending on size, and enjoy!

30. September 2016 by Chiara Kelly
Categories: Life, Miscellaneous, Seoul Mama | Tags: Autumn, Dates, Food, Fuyu Persimmons, Korea, Korean Food, Lemon, Persimmon smoothies, Persimmons, Raw Food, Recipes, Resfreshment, smoothie recipes, Vegan, Vegan Smoothies | 1 comment