a ripe Persimmon is the loveliest sign that fall is here in Southern California. They seem to take over our market’s produce section–and with good reason: not only are persimmons packed with nutrients, they’re absolutely delicious. We love these highly alkaline-forming seasonal fruits in smoothies, especially when paired with Pressed Juicery‘s seasonal Spiced Almond Milk in the mix!
The Problem: Some popular smoothie additions are high in sugar. Fruits high in sugar can sometimes be acid forming.
The Solution: Reach for a few varieties of alkalizing fruit that are less commonly thought of as smoothie ingredients – like persimmons. This way, you can expand your smoothie oeuvre while keeping up with new, yummy fall flavors! Another tip? Incorporate almond milk into your smoothie recipes to up the alkalinity too!
Alkalizing Almond Spice Smoothie
3-4 persimmons, stems discarded, roughly chopped and frozen
1 banana, frozen
1 bottle Pressed Juicery Spiced Almond Milk
1/2 tsp ground cinnamon
1/4 tsp vanilla extract, or natural sweetener of your choice, if desired
Dash of nutmeg
2-4 ice cubes, for thickness (if necessary)
Place all ingredients into a powerful blender. Add ice cubes first, followed by the almond milk. Next, add fruits and spices to the mix. Blend on a high speed until completely smooth. Top with an additional sprinkling of cinnamon, serve and enjoy!
Am I supposed to peel the skin of the persimmon?
Hi Cecilia, you can keep the skin on!
Ooo I want this but I’m in the UK!
Any chance you’re willing to share your spiced almond milk recipe?
This was an awesome recipe. Sipping on it now and can’t get over how great it is! The taste of persimmon has always been odd to me, but the spices and banana really complement it beautifully. I used store-bought plain, unsweetened almond milk and cut the serving size down for one and it is amazing. Thanks CBM!
Glad you enjoyed it, Harold!