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Lime & Persimmon Twist
Sweet, golden persimmons are available from November to January. They have a soft flesh that makes a velvety smoothie. Especially when blended with banana and coconut drink. A pinch of cardamom and squeeze of fresh lime enhance the persimmon's naturally rich flavours. A delicious way to start the day.
Ingredients
- 2 persimmons
- 1 banana
- 1 lime
- 3 cardamom pods
- 500ml coconut drink
Prep: 10 mins | Cook: nil
Method
1. Slice the leaves off the persimmons, then halve them. Roughly chop them and scoop them into your blender. Peel and break in the banana. Finely grate in the lime zest and squeeze in the juice.
2. Crush 3 cardamom pods in a pestle and mortar, then discard the green papery skins. Grind the black seeds to a powder. Tip the ground cardamom into the blender. No pestle and mortar? Shake the cardamom seeds straight into the blender.
3. Pour in 500ml coconut drink. Add a cupful of ice. Blend together till smooth. Pour into 2 large glasses and serve.
4. Ripe & Ready
The persimmons we sell are an eating variety called Rojo Brilliante. Eating persimmons have a sweet, mild flavour and can be eaten when they're firm. If you'd prefer a softer texture for blended, pop them in a brown paper bag with a banana and leave them at room temperature for 1-2 days to soften up.
The persimmons we sell are an eating variety called Rojo Brilliante. Eating persimmons have a sweet, mild flavour and can be eaten when they're firm. If you'd prefer a softer texture for blended, pop them in a brown paper bag with a banana and leave them at room temperature for 1-2 days to soften up.
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