Spicy Pumpkin Persimmon Smoothie // JustineCelina.com
Breakfast, Dairy Free, Fall, Food, Gluten Free, Smoothies & Juices, Vegan, Vegetarian

SPICY PUMPKIN PERSIMMON SMOOTHIE

I think this was the year that my favourite season changed, from summer to autumn. Not only is it the most beautiful season, I truly believe that fall flavours are the best — it’s the time of year I feel most inspired in the kitchen, and always come up with tons of new recipes. If you’ve been with me for awhile, you know that I love to add unique ingredients to my smoothies. I drink smoothies and fresh juices a lot — it’s is the easiest way I can make sure I’m properly nourished, even when I’m super busy. But, I get bored easily, so I never make the same smoothie more than a few times!

This fall, I’ve been really into making my own pumpkin puree (it’s easy, and I tell you how I do it in the post!). It’s so much better than store-bought. One day when I was experimenting, I tried some in a smoothie, combined with sweet and creamy persimmon, and spicy fall flavours like fresh ginger, cinnamon, nutmeg and cloves. This is one of my favourite smoothies yet — it tastes like an indulgent treat, but it’s brimming with healthy, nourishing ingredients!


Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

There are 2 different varieties of persimmons — which I actually didn’t know until hunting for produce for this recipe! Sweet persimmons are round and flat on the bottom, and they’re lighter in colour than the other variety, which are just simply called persimmons (or they might also be called hachiya). Persimmons (or hachiya) are richer in colour, taller, and more of a cone shape — you also can’t eat them until they’re really squishy. And I mean really squishy — at the point you would think other fruit had spoiled. If you eat one before it’s properly ripened, it’s too high in tannins and it makes your mouth feel really… dry and fuzzy. Haha. That’s the best way I can describe it! Like that feeling your mouth gets from having too many glasses of a really heavy red wine (and the subsequent purple teeth!).

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

The moral of the story is — make sure to use sweet persimmons for this recipe! Sweet persimmons are loaded with fibre, vitamins and antioxidants that help to keep your lungs, colon and bones healthy. They also have a wonderfully sweet, creamy texture and help to balance the spicy flavours of this smoothie. Some people liken the taste of a persimmon to a date, but the texture is completely different.

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

My Spicy Pumpkin Persimmon Smoothie is loaded amazing-for-you ingredients. It’s very high in vitamin A and beta-carotene (a powerful antioxidant), thanks to the pumpkin and persimmon. Health benefits of eating pumpkin include improved heart and eye health, lower blood pressure and higher immunity against colds and disease. The fresh ginger and classic fall spices in this recipe also boast a wide array of health benefits and medicinal, healing qualities. So, next time you’re craving a pumpkin dessert, try whipping up this smoothie instead — it will totally satisfy your craving, and nourish your body at the same time! It actually reminds me of a delicious Pumpkin Trifle that my boyfriend’s Mom makes for the holidays.

Spicy Pumpkin Persimmon Smoothie // JustineCelina.comSpicy Pumpkin Persimmon Smoothie // JustineCelina.com


HOW TO MAKE PUMPKIN PUREE

First, if this isn’t an option for you don’t worry — just go buy a good can of pumpkin puree (not pumpkin pie filling!), and skip this section.

How to Make Homemade Pumpkin Puree // JustineCelina.com

Making your own pumpkin puree is the best, and it’s so easy! First, you’ll need to find some pie pumpkins — they’re the small, sweet variety. I have the best luck at farmer’s markets. The photo below shows you the size of a pie pumpkin compared to an apple, for example.

How to Make Homemade Pumpkin Puree // JustineCelina.com

To begin, preheat your oven to 350°F. Start by removing the pumpkin stem, then cut the pumpkin in half, down the middle. Remove the seeds and pulp (reserve the seeds if you want to roast them up!). Then, drizzle a little bit of olive oil over the insides of the pumpkin, and spread evenly over the flesh. Season lightly with salt. Then, place the pumpkin halves skin up on a baking sheet. Roast for 1 hour.

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

After 1 hour, allow the pumpkin halves to cool completely before removing the flesh with a spoon, into your Vitamix (or similar), or food processor. Then, blend until smooth. You may need to add a little bit of water to get a smooth blend.

How to Make Homemade Pumpkin Puree // JustineCelina.com

The puree will keep refrigerated for about a week. Personally, I make a big batch (I roast 2 – 3 pumpkin at a time), then freeze it in small batches. It freezes and thaws very well!


SPICY PUMPKIN PERSIMMON SMOOTHIE

Yield: 2 cups (16 oz)

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

Ingredients

• 1 cup frozen bananas
• 2/3 pumpkin puree
• 1 sweet persimmon
• 1/4 cup coconut milk
• 1/4 tsp fresh lemon juice (just a squeeze)
• 1 scoop vanilla protein powder
• 1 tsp fresh, minced ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves

* Organic produce is preferable

Spicy Pumpkin Persimmon Smoothie // JustineCelina.comSpicy Pumpkin Persimmon Smoothie // JustineCelina.com

 Optional Garnish

• Crushed ginger snap cookies
• Coconut flakes
• Star anise
• Cinnamon stick

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com


Instructions

Peel the persimmon, and chop into small pieces. Mince ginger. Add all of the other ingredients to your Vitamix (or similar) and blend until smooth.

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com

Garnish is totally optional — but I thought it looked really pretty with with crushed ginger snap cookies, coconut flakes, star anise and a cinnamon stick, or a fun straw! My favourite ginger snaps are these ones. Serve, and enjoy!


[yumprint-recipe id=’1′]P.S. – For this post, I used a new tool that (I hope) makes it easy for you to print and save my recipes! I’d love to hear your feedback on it — please let me know how it works for you.

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com


What are you guys using your pumpkin puree for? I’m sure this isn’t first, or the the last recipe you’ll see involving pumpkin this fall, but I always strive to incorporate unique, seasonal ingredients into my recipes! If you try my Spicy Pumpkin Persimmon Smoothie, please report back. Leave me a comment, tag me on social media, or use the hashtag #justinecelinarecipes!

Spicy Pumpkin Persimmon Smoothie // JustineCelina.com


This recipe is part of a Fall Recipe Roundup I created for Little Blue Canoe. For my other favourite fall recipes, head over to the LBC blog!

Fall Recipe Roundup // JustineCelina.com


Thank you to The Calgary Herald for featuring this recipe.


Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!

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25 Comments

  • Reply Sam ~ it doesn't taste like chicken October 30, 2015 at 10:02 am

    Wow what gorgeous photos!!! I love the idea of persimmon and pumpkin together, I have never heard of this. Will have to try this. Thanks for the inspiration and the photography treat 🙂

    • Reply Justine October 30, 2015 at 10:07 am

      Hi Sam — thanks so much for stopping by and for the sweet comment! I loved your Orange Ginger Tofu recipe. 🙂 If you do try the smoothie, please report back. I’ve been drinking one every day for the last 5 days, haha. I think I might turn into a pumpkin!

  • Reply suki October 30, 2015 at 10:16 am

    :)beautiful recipe 🙂

    • Reply Justine October 30, 2015 at 10:33 am

      Thank you, Suki! If you try it, I’d love to hear your feedback. 🙂

  • Reply Sondi October 30, 2015 at 11:17 am

    I don’t think I’ve ever eaten a persimmon! I’ll have to keep an eye out for it at the grocery store – and make sure I find the sweet one. That whole fuzzy mouth thing doesn’t sound appealing!

    • Reply Justine October 30, 2015 at 12:47 pm

      Ooo, you have to try one! They’re so delicious and unique. Most grocery stores in Canada carry the regular sweet persimmons — I usually find the other variety at farmer’s markets. If you try one, or the recipe, let me know how you like it! Have a great weekend. 🙂

  • Reply Julia (@Imagelicious) October 30, 2015 at 12:53 pm

    Such lovely fall flavours! And I love that it’s vegan too. Beautiful styling and photographs… as usual… I don’t even know why I sound surprised 🙂

    • Reply Justine October 30, 2015 at 12:59 pm

      Thanks, Juila! It’s been awhile since I’ve visited your blog. Heading over to check it out now! Have an awesome weekend, lady!

  • Reply Amanda | The Cinnamon Scrolls October 30, 2015 at 1:03 pm

    This looks incredible, Justine! I’ve never had a persimmon before (I know — I’m terrible), but your smoothie looks too good to pass up, so I may have to try one! I’ve always meant to try making my own pumpkin puree as well. If it’s as good as you say it is, perhaps I’ll give that a go as well! Gorgeous photos 🙂

    • Reply Julia (@Imagelicious) October 30, 2015 at 1:09 pm

      Oh, Amanda – you should try persimmon! It’s an amazing fruit, it has a very unique flavour and texture and there are many different varieties. I am super excited that it’s Persimmon season soon

    • Reply Justine October 30, 2015 at 1:12 pm

      Hey Amanda, thanks! I second what Julia said. They are SO yummy. Since experimenting with them in this smoothie, I’m also going to try them in some fall baking as a natural sweetener (since they do kind of taste like dates!). But you have to try one for yourself to really know what we’re talking about — they’re kind of hard to describe. 😉 If you do try one, or my recipe, let me know how you like it!

  • Reply Heidi @ Food Doodles October 30, 2015 at 2:15 pm

    Yum! I never thought of adding persimmon to a pumpkin smoothie, I bet the sweetness is just perfect. Sounds delicious and I love how you styled it 🙂

    • Reply Justine October 30, 2015 at 2:28 pm

      Thanks so much for swinging by and commenting, Heidi! If you do try it, please let me know how you like it. I’m going to head over and check your blog out now. Happy Friday!

  • Reply Shareba @ In Search Of Yummy-ness October 30, 2015 at 8:19 pm

    I love your photos in this post! They are so warm and inviting 🙂

    • Reply Justine October 30, 2015 at 10:10 pm

      Thanks, Shareba! That’s what I was going for. 🙂 I just love fall flavours and all the warm spices that go with them. Have a fantastic weekend!

  • Reply Mel @ avirtualvegan.com October 31, 2015 at 6:45 pm

    I drink a lot of smoothies and this one will be on the menu next week for sure. I love your explanation of eating the unripe persimmon. I didn’t know that and that is the exact reason that I haven’t eaten one for a very long time. I tried them twice and each time this happened. I thought perhaps I had some kind of weird allergy or something! I will pick some up next time I am at the green grocer and try again. You learn something new every day!
    I adore your photographs by the way. So beautiful!

    • Reply Justine November 1, 2015 at 10:27 am

      Thanks, Mel! Once you have that experience with a persimmon you really don’t forget it! Haha. I actually Googled it and found a video about why it happens, it was really helpful. If you try the recipe, please report back! 🙂 Enjoy your Sunday!

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  • Reply Julia February 3, 2017 at 2:53 pm

    Fun fact number 1 – there’s actually a word in russian that describes that feeling in your mouth from unripen persimmon.

    Fun fact number 2 – if you get those big persimmons (not the sweet kind), then put them in your freezer to get them absolutely fully frozen. Then defrost them – they’ll be magically sweet!!

    • Reply Justine February 3, 2017 at 2:59 pm

      Haha! What’s the word? I’d love to know! And thank you for sharing that trick! I’ll give it a go next time I need to ripen a permission in a hurry! Have a great weekend, Julia!

      • Reply Julia February 3, 2017 at 8:10 pm

        It’s a weird word which I don’t think has a translation into English. It’s actually means two things in Russian. It either means “knitting” or it means that filling that you get in your mouth when you eat unripen persimmon.

        Great thing about ripening persimmons in the freezer is that you can just store them there for a long time even out of season.

        • Reply Justine February 3, 2017 at 10:17 pm

          Thanks for reporting back! I’m totally going to try that freezer trick. 🙂

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