I found a bag of persimmons at my local market for $2 last week. They were in varying stages of ripeness and all nice and little. So I thought, screw you fructose I’m buying these. And I am so glad I did, because it turns out I can still totally tolerate a little persimmon, they were so sweet and delicious and made for the tastiest non-chocolate smoothie bowl I’ve had in a while.
You don’t have to put this in a bowl, you could totally chuck it in a glass and not use the toppings. If you’ve got no problems with fructose you could also ad more of it and this would increase the persimmon flavour. When I have something like this for breakfast it is my fruit take for the entire day as it’s equivalent to at least a couple of serves. It’s also my fructose intake for the whole day 🙁
Totally worth it though. If you haven’t eaten much persimmon it’s a delicate sweet flavour. Almost a little creamy. I love it cooked too, as it’s easier for me to digest, especially in this rustic galette.
I often add oats and things to my smoothies to make me full for longer. This guy has some chia seeds to for some added omega 3’s in my day because I like my brain and want to take good care of it.
This is one large serving or two small.
1 frozen banana
1/2 cup persimmon flesh, soft and ripe
1/3 cup oats
1 Tbs chia seeds
1/2 cup milk of choice (a combo of coconut and almond is yum but anything should work in this one!)
water if needed
2 tsp coconut flakes
2 slices persimmon
2 slices kiwi fruit
2 tsp chopped natural almonds
Put banana, persimmon, oats, chia, cinnamon and milk in a blender and process until very smooth. Add a little water if you want it thinner/are drinking from a glass rather than scooping from a bowl.
Pour into a bowl top with serving ingredients as per picture and eat!