Persimmons come in many varieties. Two of my favorites:
Hachiya (shaped like large acorns, and eaten only when very soft) and California Fuyu (shaped like little pumpkins, and eaten when frm-ripe, non- astringent variety). The following recipe features the Hachiya. Yummers!!!
Makes 1-2 servings
1 -3 fresh, SOFT, translucent Hachiya persimmons
1 ripe banana,
peeled
Zest of 1/2 of a
lemon
Sprinkling of
cinnamon
1 Tablespoon
fresh ground flax seed, or seed mixture (a fav optional)
1/4 cup almonds (optional)
Whirl persimmons in a blender. Stop and add a ripe banana, ground seeds lemon zest and cinnamon. Whirl again. If you want a little crunch in your drink, add the almonds right at the end and not for very long. Is this a drink or a pudding? Yes, you could enjoy this for breakfast, snack, or as a dessert!
Whichever way
you eat it, you will benefit from one of Autumn's most delightful sources of the super
health-enhancing nutrient, Beta-Carotene (our bodies make Vitamin A from this
phytochemical).