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Persimmon-Ginger Smoothie

Serves: Makes 3 cups, to serve 2


  • 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


  1. Remove the persimmon's cap, then quarter the fruit and remove any visible black seeds. (Some Hachiyas have none.)

  2. 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.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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