Its been a long time since I posted here.
It was an intentional sabbatical. Too many things happening in real life. A new job, becoming parents to 2 kiddos with no life lines (aka parental support as grandparents went back home), vacations, Varun’s K school tours. We were being stretched in too many different directions.
But now that things are bit under control and we have a semblance of a routine, I am back.
You see, persimmons are in season. If you don’t know about them, you are truly missing out on a unique fruit. Rock hard and bitter when raw but soft and fragrant when ripe, this fruit is pure sugar. I am surprised it is not used in place of applesauce.
I accidentally picked a persimmon instead of an orange at work from the fruit basket. Realizing my mistake too late, I left it in the bag and then set it on the counter for a few days. The fruit visibly softened over days.
And having read about their legendary sweetness, over the weekend, I decided to make it into a persimmon milkshake (aka smoothie) on the lines of “chickoo” milkshake.
Within minutes there was a creamy smoothie that was naturally sweetened. Delicious. It was gone in no time.
I wished we had more ripe persimmons on hand to make into persimmon chutney, ice-cream or sorbet. Or just more smoothie as my husband suggested.
Luck be hold when I came early to office last Monday morning and there were 2 ripe persimmons sitting in the week old fruit basket. The admin said I could take them as they would toss the old fruits out and replace them with this weeks fruit.
I eagerly took them home. Another one was made into a smoothie and the one last one was added to a kale salad – which is another winner winter recipe.
Rathi (a dear friend and a fellow foodie) visited us couple of leeks ago and eagerly told me about her cousin’s backyard persimmon tree loaded with fruit. If that was my backyard, the fruit would probably be all eaten up. These two persimmon recipes ( and my foray back to blogging) is thanks to Rathi’s enthusiasm which rubbed off when they visited.
Without further ado, a simple 3 ingredient persimmon smoothie recipe below.
Chop, whirl and drink. It doesn’t get easier than that.
Persimmon Smoothie Recipe
- 2 ripe persimmons diced
- 1 cup almond milk
- 1 -2 teaspoon yogurt
- Blend all the ingredients till smooth. Serve immediately.
P.S.- I made this in my magic bullet – which makes serving and clean up easy. If you don’t have one, truly consider getting one this holiday season. That and a crock pot truly make everyday cooking a breeze!