Persimmon Cinnamon Banana Green Smoothie

Posted by on Dec 5, 2013 in Recipes | 4 comments

Before I went on my trip to Warsaw I picked up some beautiful persimmons in Chinatown.  I had never actually tried them before and was surprised and delighted by just how delicious they are! Because I wasn’t able to finish them all before the trip, I chopped the remaining persimmons up and put them in the freezer, so I could pop them in a smoothie when I got back. Yum! 

I don’t know how else to describe it, but persimmons just taste like fall.  They pair perfectly with cinnamon. And this smoothie is really, really delicious. 

Ever since, I’ve been buying persimmons as if they are going out of style. Good thing the fruit vendors on the streets of New York City are offering 5 for $2 right now! My freezer is going to be full of them for months to come. 

Persimmon Cinnamon Banana Green Smoothie
Serves 2
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Total Time
5 min
Total Time
5 min
  1. 3 cups fresh baby spinach
  2. 1 cup almond milk
  3. 2 persimmons, chopped and frozen
  4. 1 banana, chopped and frozen
  5. 1 tbsp hemp seeds
  6. ½ - 1 tsp cinnamon, to taste
  7. Stevia, to taste (optional)
  1. Place all ingredients in blender and blend on high until smooth.
Vegan Sweet and Simple
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  1. I’ve never cooked with a persimmon because I honestly never had any idea what to DO with them! Now I can start small with this smoothie and build up to a salad and maybe a bundt cake or something like that. What is the taste of a persimmon comaprable to?

    • I felt the same way about them before!

      It’s hard to describe the taste of persimmons. They are fruity and very sweet, almost like maple syrup and dates. I mostly buy fuyu persimmons, which are the short squat ones that look kinda like a pumpkin in shape, because they can can be eaten while hard and the texture is nice and crunchy.

      The elongated, bigger hachiya persimmons need to be very, very ripe before you eat them. In fact, they need to feel and look as if they are too ripe. When they feel soft and squishy and are really nice and orange, only then are they ready. They have a similar taste, but the texture is much softer – almost like jelly!

  2. Shannon! I looove this site. I am a persimmon queen and add them to everything – desserts, jellies, even to my vegetarian casseroles. But my recent obsession is drying the persimmons and brewing them with my black tea. Adds a natural sweetness and amazing flavor. I cut up a fuyu in thin slices and dry it in the oven. Then add some of the pieces to black tea when I am making it in a pot. Amazing.

    The elongated longer persimmons are easy to get ripe by placing them in a freezer for a day or two and then defrosting. I don’t know why, but it does the trick.

    • Thanks Marina! This totally made my day. I’m definitely going to try both!

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