I’m aware that I overindulge in alliteration sometimes but for a minute there I was dead-set on making it work for the title of this one. The Pulchritudinous Persimmons: A Smoothie. A Punctilious Persimmon Mint Smoothie. But sometimes you just have to let it go. Whatever it’s called, I’m excited to give you a little something to do with all the persimmons, right now.
Persimmons are one of those lucky things that happen to you when you live on the coasts or maybe just in populations of 100,000+ . Growing up in small-town South Dakota (pop. 600), persimmons were like hamachi or lacrosse. I didn’t know they existed. They’re still new to me and I’ve only recently started experimenting with them. That said, they’re very special. Like a tomato to cut into and almost guava or peach in flavor.
What I really want to do with them right now is to slice them onto a pile of arugula next to mounds of burrata and prosciutto and drizzle it all with buttery olive oil and sea salt. I would have it with a glass of cab in a big, cozy chair by a lake. However, soft cheeses, alcohol and extreme sports are off limits for the next five months, or so. You see, there is a little on the way. A little boy, in fact and we couldn’t be more excited.
So, come back in November, 2016 for my post-pregnancy, properly palate-pleasing, as promised, persimmons post (that felt good). In the meantime Jr. and I are happy to enjoy our winter fruit in this nutrient rich, persimmons-mint smoothie.
- 3-4 ripe persimmons
- 1 apple
- ½ cup raspberries
- 5 mint leaves
- Juice of 1 lemon
- 1 frozen banana (it's not necessary for your banana to be frozen but I prefer it)
- 1 cup of water
- Blend all ingredients and enjoy!