A frigid New York morning hardly seems like the perfect time to make a smoothie, right? This one, however, which features gorgeous ripe persimmons, rich coconut milk and a touch of warming spices, absolutely hit the spot.

persimmon smoothie

Persimmons are native to Asia and there are many different varieties that grow there. They also grown in South America and other parts of the world; in the United States, they are mainly found in California.

If you live in the U.S. and you don’t happen to have a persimmon tree, you’ll want to start looking for persimmons in the market in the Fall. You may have trouble finding persimmons; they aren’t widely available where I live and I had to look in a bunch of different stores before I found them.

If and when you do find them, you’re likely to have two types of persimmons to choose from: the Fuyu and the Hachiya. Fuyu persimmons are perhaps the more common (yet I haven’t been able to find any!). They look a bit like tomatoes and are considered “non astringent”, meaning they can be enjoyed while still firm. You can eat them out of hand as you would an apple, and they work well in salads and anywhere else you’d use firm fruit.

Hachiya persimmons, on the other hand, are considered quite astringent. They are very high in tannins that will cause your mouth to pucker and your taste buds to be quite unhappy if you eat one of these babies before they are ripe. Hachiya persimmons should, therefore, only be eaten when they are quite soft. Their pulp is, therefore, quite suitable for baking, as well as for throwing into smoothies.

Persimmons are quite nutritious. They’ve got everything you’d expect from a fruit of such deep orange color: lots of antioxidants, in particular. Make sure to use very ripe hachiya persimmons for this smoothie so you don’t get that unpleasant “tannic blast”. Remember that coconut qualifies as a healthy fat, and smoothies are a simple and delicious way to incorporate coconut into your diet.

For this coconut persimmon smoothie, I simply threw two very soft persimmons into my blender, added the coconut milk and spices, blended for a bit and voilà. Breakfast doesn’t get much simpler.

Persimmon Smoothie Recipe

Serves 1


*2 very ripe Hachiya persimmons
*1 cup organic coconut milk
*pinch of ground ginger
*pinch of ground cardamom-optional


Blend all ingredients, preferably in a highspeed blender (like a Blendtec), adding ice or additional water to produce desired consistency.

persimmon coconut smoothie | www.healthygreenkitchen.com

More on Persimmons:
Persimmon Pleasures by Tea and Cookies
Black Bean Salad with Fuyu Persimmons from Kalyn’s Kitchen
Dandelion, Persimmon, and Medjool Date Salad from Food Blogga
Persimmon Cookies from Pinch My Salt
Persimmon Chiffon Pie from Merrill of Food52

imarenegade_150I just found out about Fight Back Friday over at Food Renegade…this persimmon smoothie is my contribution to what looks like a great collection of real food posts!



  1. 1

    Lauren — December 18, 2009 @ 2:01 pm

    I’ve been itching to try a persimmon since they exploded across the blogosphere, and this looks like a great way to do so =D. Now I just have to find one ;D.

  2. 2

    PJ — December 18, 2009 @ 7:16 pm

    this smoothy looks wonderfully delicious and healthy! nice click of the persimmon.

  3. 3

    Tweets that mention Coconut Persimmon Smoothie | Healthy Green Kitchen -- Topsy.com — December 18, 2009 @ 7:24 pm

    […] This post was mentioned on Twitter by MakeSmoothies, emily. emily said: Coconut Persimmon Smoothie | Healthy Green Kitchen: For this coconut persimmon smoothie, I simply threw two ver.. http://bit.ly/8HnpX4 […]

  4. 4

    Shelley — December 19, 2009 @ 5:27 am

    Looks yummy! Perfect for when I get sick of coconut milk tasting like coconut milk… can’t wait to try it. Thanks for sharing!

  5. 5

    chocolate shavings — December 19, 2009 @ 5:34 am

    Love the orangey color of that smoothie, perfect!

  6. 6

    drwinnie — December 20, 2009 @ 7:27 am

    Lauren- I spent a few weeks on a quest to find them…was finally successful at an “upscale” market that carries more specialty-type ingredients…could not find them at any “regular” grocery stores…keep looking!

    PJ and CS- thanks!

    Shelly- yes, it was definitely a nice change re: coconut milk

  7. 7

    Fight Back Friday December 18th | Food Renegade — January 7, 2010 @ 2:14 pm

    […] what’s for lunch? nourishing and inexpensive lunch ideas33. The Local Cook (Chicken Juice)34. Winnie@Healthy Green Kitchen (Coconut Persimmon Smoothie)35. Shelley @ MAHM (real eggnog!)36. Dawn @ Small Footprint Family – All Aboard the Turnip […]

  8. 8

    Tweets that mention Coconut Persimmon Smoothie | Healthy Green Kitchen -- Topsy.com — November 2, 2010 @ 2:38 am

    […] This post was mentioned on Twitter by Henry Alzamora, Hema Saputra. Hema Saputra said: This is for Sam McGregor who was looking for a persimmon smoothie recipe. The coconut comes from coconut milk… http://fb.me/N44afVHj […]

  9. 9

    Daily Ingredient: Persimmon | juicygreenaura — November 19, 2012 @ 3:50 pm

    […] Coconut Persimmon Smoothie * from Healthy Green Kitchen […]

  10. 10

    Seasonal Produce Series: Winter Fruits and Vegetables | Persistent Pumpkin — December 18, 2013 @ 4:28 pm

    […] Persimmons: Persimmon Coconut Smoothie from Healthy Green Kitchen. Persimmon Crisp by Dinners and […]