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Indulge in persimmon season with this Spiced Persimmon Smoothie. You’ll need just 4 ingredients and 5 minutes to make for yourself, or the whole family! 

completed Spiced Persimmon Smoothie in a glass

Making delicious smoothie recipes with in season fruit is one of the best ways to meet your daily fruit and veggie needs while keeping your grocery budget low! Make this easy persimmon smoothie with any type of persimmon you have on hand and enjoy the combination of warming spices, sweet persimmon, and the creamy texture from the banana. 

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Why You’ll Love This Persimmon Smoothie

  • The perfect winter smoothie. Being from California, breakfast smoothies are a year round go-to breakfast. And while smoothies like my Chocolate Peanut Butter Banana Smoothie are delicious no matter the season, I love filling my smoothies with fresh fruits when possible. Persimmons are in peak season during fall and winter and like my Citrus Mango Smoothie and Orange Creamsicle Smoothie, are the perfect seasonal smoothie! 
  • High in Vitamin A, Vitamin C, and dietary fiber. Persimmons are notorious for their many health benefits, and are packed with nutrition, most notably vitamin A, vitamin C, fiber, and a healthy dose of antioxidants!
  • Well-spiced! Sweet persimmons are the perfect pair for warm, aromatic pumpkin pie spice in this persimmon smoothie recipe.

The Ingredients

ingredients for Spiced Persimmon Smoothie on a white surface
  • Persimmon: Both Fuyu persimmons and Hachiya persimmons will work well. If using Hachiya persimmons, make sure to let them fully ripen. Unlike Fuyu persimmons that are firm when ripe, Hachiya persimmons should be very soft and almost pudding like when ripe.
  • Banana: Ripe, spotty bananas are best for sweet, creamy flavor. 
  • Pumpkin spice: Use a pre-mixed spice blend or make your own Homemade Pumpkin Pie Spice
  • Plant milk: Any creamy non-dairy milk of choice will work. Try almond milk, oat milk, cashew milk, or soy milk. For extra creaminess, use a full-fat coconut milk, or a thicker plant-milk creamer. 

Add-ins and Substitutions

When it comes to making smoothies at home, there are tons of ways to customize them to suit your taste buds. Below are a few suggestions for customization, but don’t be afraid to try out new flavor combinations. 

  • No banana: Remove the banana from the smoothie and replace with more persimmon or another fruit, such as apple, pear, pineapple, kiwi, or other citrus fruits. 
  • Plant milk substitutions: Use water or coconut water for a lighter, less creamy smoothie. 
  • Pumpkin spice substitutions: Use cinnamon or a blend of warming spices such as cinnamon, nutmeg, cloves, ginger, allspice, or cardamom. Or, for a boost of anti-inflammatory compounds, add fresh ginger or ¼-½ teaspoon of ground turmeric. 
  • Add chia seeds. A great source of healthy fats, particularly omega-3 fatty acids.
  • Add vegan protein powder. ​This is a great way to make your smoothie more filling and hold you over until lunch or dinner.
  • Make a smoothie bowl. If you prefer your smoothies to be more thick and a similar texture to ice cream, make a quick smoothie bowl by reducing the plant milk to ½ cup and slowly add more as necessary to blend. Check out our Peaches and Cream Smoothie Bowl for topping ideas. 

How to Make a Persimmon Smoothie

  • Place all ingredients in the blender and blend until smooth. Enjoy! 

Recipe FAQs

What fruits go well with persimmon?

Ripe persimmons pair well with other winter fruit, such as oranges, mandarins, pomegranate seeds, and other tart fruits such as raspberries or strawberries. 

Are you supposed to eat persimmon raw?

Persimmons can be eaten both raw and cooked. When preparing persimmons for smoothies, let ripen fully before freezing.

What else can I make with persimmons?

Besides sneaking persimmons into fruit smoothies all fall and winter long, they’re great for baking into Vegan Persimmon Bread or chopping up and adding to a Healthy Thanksgiving Fruit Salad.

Pro Recipe Tips 

  • Use frozen fruit. You’re unlikely to find frozen persimmon at your local grocery store. Instead, we recommend ripening the fruit at home, then freeze for future smoothies. If you are using Hachiya persimmons, their pudding-like texture may be easier to puree first, then freeze in an ice cube tray
  • Use plain plant-milk. Lightly sweetened plant milks are fine, but flavored plant milks will change the flavor of the smoothie and may overwhelm the flavors in the fruit and spices. For the best smoothie, we prefer using plain, unsweetened plant milk. 
completed Spiced Persimmon Smoothie being poured into a glass

Storage Instructions

Once blended, smoothies are best enjoyed fresh. Leftover smoothie can be frozen in an ice cube tray to re-blend at a future date. Or, tightly cover and place in the refrigerator for up to 24 hours. The texture will be less creamy, but will still be delicious!

Spiced Persimmon Smoothie in a storage container

More Smoothie Recipes 

Photos by Alfonso Revilla

Spiced Persimmon Smoothie

5 from 28 votes
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 1 serving
Indulge in persimmon season with this Spiced Persimmon Smoothie. You'll need just 4 ingredients and 5 minutes to make for yourself, or the whole family! 

Ingredients 

  • 1 frozen persimmon, sliced
  • ¾ cup of pumpkin puree
  • 1 ripe banana
  • ½ teaspoon of pumpkin spice
  • 1 ½ cups of plant-based milk, or more if needed

Instructions 

  • Place everything in a blender and process until completely smooth.

Notes

  • Use frozen fruit. You’re unlikely to find frozen persimmon at your local grocery store. Instead, we recommend ripening the fruit at home, then freeze for future smoothies. If you are using Hachiya persimmons, their pudding-like texture may be easier to puree first, then freeze in an ice cube tray
  • Use plain plant-milk. Lightly sweetened plant milks are fine, but flavored plant milks will change the flavor of the smoothie and may overwhelm the flavors in the fruit and spices. For the best smoothie, we prefer using plain, unsweetened plant milk. 

Nutrition

Calories: 225kcalCarbohydrates: 44gProtein: 5gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 498mgPotassium: 811mgFiber: 10gSugar: 21gVitamin A: 28675IUVitamin C: 19mgCalcium: 511mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Shannon
Course: Breakfast, Dessert
Cuisine: American
Method: Blender
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

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