If you’ve never had a persimmon, this beautiful smoothie is a wonderful introduction. The recipe calls for Fuyu persimmons, the flatter ones that look like orange tomatoes, rather than the pointed ones. Choose Fuyu persimmons that are soft to the touch and ripe, rather than too firm, and go for the richest orange color.
1 banana (or if you like less sugar, ½-1 avocado)
1 cup cut up persimmon
2-3 cups fresh spinach
½ cup cashews
2 cups filtered water
1 tsp almond or avocado oil
1 Tbs vanilla
Place all the ingredients in a high-speed blender and blend until smooth. Ad ice, if using, and blend to mix well. Serve immediately. Will keep 2 days in the refrigerator.
- Adapted from Ani’s Raw Food Essentials, by Ani Phyo