Persimmon, Cranberry, Ginger Smoothie
Serves: 2 | Makes: 21/2 cups
Prep time: 10 minutes
Snip Snip! Snitch! Snitch!! I must reveal that each year, I pluck Hachiya persimmons (not to be confused with the Fuyu) from my wonderful neighbor’s tree. The low hanging fruit is always picked early, so I have to stand on top of the car, on my tippy toes, to get the goods:) It is always worth the effort. It usually takes 2 weeks until they are perfectly soft, like a squishy water balloon. Patience. This combo of sweet persimmons, super-tart cranberries and spicy ginger makes a sexy ménage à trois on your tongue. Oh la la.
1/2 C fresh pressed apple juice
1 C filtered water
1 medium very soft Hachiya persimmon (about 3/4 cup), stem and inner core removed
1/2 C fresh cranberries
11/2 C fresh spinach leaves
1/2 tsp peeled and chopped ginger
1 medium very soft Hachiya persimmon
small nob ginger
Combine the apple juice, water, persimmon, cranberries, spinach and ginger in a blender. Blend until smooth. Taste and adjust flavor with more ginger for a spicier finish, cranberries for added tartness, or more apple juice for sweetness.