Sometimes the most exotic ingredients are best delivered in nondescript packages. At least, that’s the case with this Cranberry Persimmon Smoothie, which conveniently tastes like good old strawberry banana. If you’re new to persimmons, or are uneasy about tofu (yep, I snuck that in), rest assured that even the pickiest of eaters will enjoy the comforting, sweet flavors of this seasonal fruity beverage.
Rather than sticking to tried-and-true favorites, I encourage you to begin 2016 with an open-minded palate. Persimmons (tomato-looking fruits that are in stores this time of year) are a great alternative to winter citrus. Eaten raw, the mildly tropical aromas will transport you to a warmer clime. They also add a delightful twist to baked desserts (like crisps and cobblers). Beginners should note that the oblong, hachiya persimmons must soften before they can be eaten, while the squat looking fuyu persimmons don’t need to ripen as much, and can be eaten firm.
Similarly, while most of us lean towards yogurt as a smoothie thickener, silken tofu is a nutritious (and inconspicuous) plant-based alternative. Although a favorite among the yoga and granola set, this simple soy food also makes for decadently creamy pasta sauces, dips, and salad dressings.
Once you “master” an ingredient, by utilizing it in a crave-worthy recipe, it is much easier to approach menus and cookbooks with an open mind, adding dimension and variety to what can oftentimes become a cycle of repetitive eating.
What new foods will you try this year?
Cranberry Persimmon Smoothie
- 1 small banana, frozen in chunks
- 1 ripe persimmon
- 1/3 cup frozen cranberries
- 1/4 cup silken tofu
- Add all ingredients to blender and blend until smooth.
Nutrition per serving: 250 calories, 2g fat (0g saturated fat), 60g carbohydrates (10g fiber, 36g sugar*), 5g protein, 0g cholesterol, 7mg sodium, 56% Vitamin A, 43% Vitamin C, 4% Calcium, 6% Iron
*All sugars are naturally occurring; none are added sugars