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      Persimmon Pumpkin Spice Smoothie

      • November 1, 2016
      480 640 Curry Girls Kitchen


      Fall has made its way to lovely Southern California! The +70 degree weather might not be showing it, but our farmers market is… Persimmons have arrived! This delectable fall fruit is a personal favorite in the Curry household. We especially love persimmons in our pumpkin spice smoothie.

      Persimmons are an excellent source of vitamin A, C, B6, manganese and potassium, as well as soluble fiber—which is shown to protect against heart disease and lower blood sugar levels. Great eaten raw like an apple, or slice them in a salad.  Try both varieties found at your local farmer markets!

      The variety Hachiya are larger and need to ripen fully before eating. Best used in smoothies, puddings or baking. The Fuyo variety can be eaten while fruit is firm and crisp like an apple. Great to use in smoothies, salads or sliced as a snack alone or paired with a walnut and sprinkled with cinnamon.

      Persimmon Pumpkin Spice Smoothie


      1-2 small persimmon skinned and diced

      ½ ripe banana (or ¼ avocado)

      1 C hazelnut milk   (or milk of choice)

      1 C coconut water

      1 tbsp unrefined coconut butter/manna, or coconut oil

      2-3 dates (or a tsp on raw honey)

      1 tsp Spice Hunter’s Pumpkin Pie Spice Blend

      1 tsp cinnamon

      1 tsp vanilla or a scoop of your favoirte vanilla flavored protien powder

      Blend all ingredients together and enjoy!

       Watch recipe video HERE
      pumpkin pie spiced smoothie