Now that fall is in full swing, I cannot get enough of autumn produce and anything with cinnamon. As pumpkin is my favorite, I wanted to make something perfect for a healthy breakfast. And since they had persimmon on sale at Aldi, I thought making smoothie would be a perfect option that would combine some of my favorite flavors. Here is what you’ll need:
- 2 chopped, frozen bananas
- 1 cup puréed pumpkin
- 1/2 chopped persimmon
- 2 heaping tablespoons yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Milk of your choice
If you don’t have any pumpkin pie spice, don’t worry, it’s easy to make. The ratio is 2 teaspoons cinnamon, and 1/4 teaspoon each of ginger, ground cloves, nutmeg, and all spice. However, you can always add the spices in whichever quantity you like.
First you’ll want to cut your persimmon. I always cut the peel off my persimmon first before I chop it up. If you’ve never tasted a persimmon, it has a sweet, almost cinnamon like flavor. And oddly enough, it tastes nice when it’s still crisp and just as good when soft and ripe. There is also an old farmers tale of how to predict what the winter will be like by cutting open the seed. Mine didn’t have any, but if it did, you will find one of three shapes. If the shape resembles a knife or something long and flat, it will be a sharp and cold winter that will cut right through you. If it’s shaped like a spoon, you’ll be shoveling a lot of snow. If it resembles a fork, it will be a mild winter. I don’t know what the absence of a seed means, but I’m pretty sure winter will be here soon enough in Bristol.
I also wanted to mention the yogurt I used, which is a spiced apple and quince variety. I’ve never tasted a quince before, but I see it around every autumn, so decided to give this a try. It has a smooth, mild taste, perfect for fall. And I really like that Yeo valley makes organic products and is a family farm.
Now for the smoothie! Place the fruit, yogurt, vanilla, and spices into your blender. Then add enough milk until it fills up to the 4 cup mark. Blend until smooth.
And there you go, a pumpkin persimmon smoothie perfect for crisp autumn mornings. You get a nice dose of vitamins and antioxidants that tastes of fall. This made two pint glass servings (hey, this is England after all) but I could easily finish it off myself. This smoothie is also a nice way to balance out the baked treats I’ve been stuffing my face with lately. As long as the treats contain pumpkin though, I figure thats one of my 5 a day, so there. Anyway, stay warm and stay tuned for more fall treats. Thanks for reading and Happy Eating! Bottoms Up!