Why eat persimmons, you might ask? Apart from the their delicious taste, persimmons are packed with nutrients. The nutritional value of persimmons is higher than that of ordinary fruits such as apples and oranges. According to USDA:
| • Two persimmons cover your daily needs in Vitamin C, Vitamin A, and Manganese;
• Four fruits provide your daily needs for fiber;
• Six fruits cover your daily requirements for Magnesium, Potassium, and Copper
Persimmons’ Latin name is diaspyros, which means “The food of the Gods.” Persimmons are rich in many valuable B-complex vitamins and a variety of valuable phyto-nutrients. Yet, most people never buy persimmons. I invite you to try this amazingly delicious and nutritious fruit today. The season is now! Below are two of my favorite persimmon recipes for you to try.
Ingredients for layer 1:
1 young coconut
¼ teaspoon pumpkin pie spice
Ingredients for layer 2:
5 ripe persimmons, sliced (with seeds and stems removed)
1 cup apple juice
¼ cup almonds
Instructions: Scoop out the meat of the young coconut and place it in the blender. Add in the pumpkin pie space and the dates. Pour in ¼ cup of the coconut water. Using very little water is the trick to making this layer of the smoothie thick and creamy. If your coconut is too young and does not have very much meat, you may have to use the meat of two coconuts instead of just one. Blend the first layer on a low speed until it is smooth and thick. Use a spatula to evenly distribute the coconut cream into four clear glasses. The glasses should be about half way filled with the first layer of the pudding. Next, place the persimmons and apple juice into your blender. Blend the second layer until it is smooth. Gently pour the second layer into the glasses, making sure not to disturb the first layer. Decorate with almonds.
Yields: 4 cups
5 ripe persimmons, sliced (with seeds and stem removed)
5 leaves romaine lettuce
2 cups orange juice
¼ bunch of mint
Instructions: Place all ingredients in the blender and blend until smooth. Decorate with sprigs of mint.
Yields: 4 cups
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