Serves: Makes 3 cups
- 1 fully ripe, soft Hachiya persimmon (about 6 ounces), chilled (partially thawed if frozen)
- 2 cups buttermilk
- 2 tablespoons honey
- ½ teaspoon ground ginger
- ⅛ teaspoon vanilla extract
- About 4 ice cubes
Procedures:The heart-shaped Hachiya persimmon is ripe when it is jelly soft. Keep firm ones atroom temperature until they reach that squishy stage, which may take a week ormore. Then halve them and enjoy them for breakfast with a squeeze of lemon or lime, or put them, whole, in the freezer for future smoothies. Persimmons give luscious body to a smoothie; you won’t need a banana to achieve a thick and creamy texture. Prepared with buttermilk, which is low in fat, this smoothie makes a wholesome breakfast for people on the go.
Remove the persimmon's cap, then quarter the fruit and remove any visible black seeds. (Some Hachiyas have none.)
Put the persimmon quarters, buttermilk, honey, ginger, vanilla, and ice cubes in a blender. Puree until smooth and creamy. Pour into 2 tall glasses and serve immediately.