This persimmon and lucuma smoothie is subtly sweet, filled with nutrients, and has just enough spice from the ginger, nutmeg, and cinnamon. Thanks to the natural sweetness, it’s kid-approved too!
Lucuma, used in powder form in this recipe, is a type of tree-grown fruit. It is primarily found in Ecuador, Peru, and Chile. One main use for lucuma is as a sweetener, used around the world in ice cream, baked goods, and other desserts. People love lucuma as an alternative to refined sugar because it is lower on the glycemic index, meaning it won’t spike your blood sugar as quickly as commercially processed sugar. This is beneficial for energy levels, mood, and preventing diseases like type 2 diabetes.
Lucuma is used medicinally in South America thanks to its antimicrobial and antifungal properties. This means that the fruit naturally fights off bacteria and microorganisms that can lead to illness. This powder is also high in antioxidants, which helps prevent premature aging and promotes longevity. One serving of lucuma has the same calcium as a cup of cow’s milk. It is also rich in beta-carotene, iron, zinc, and vitamin C.
Persimmons are the ultimate fall/winter fruit. You’ll likely see two types of varieties (although there are more) in your grocery store or farmers market – Fuyu and Hachiya. Fuyu persimmons have a much more crisp texture and are slightly less sweet. Hachiya, when ripe, have a soft jam-like center and are much sweeter. While both are delicious and work with this smoothie, we’ve chosen Fuyu since we will already get some sweetness from the lucuma powder.
Persimmons are full of fiber, which will help keep digestion regulated and keep the body energized and detoxed. Persimmons are thought to help slow the aging process thanks to their high content of phytonutrients that help prevent oxidative damage to the body. They also contain lycopene which is associated with sun protection, eye health, and heart health.
3 Fuyu persimmons
1/2 lemon, juiced
1 tablespoon lucuma powder
1 teaspoon fresh ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup nut milk
handful of ice
Step 1: Gather ingredients. Peel ginger. Remove stem and pit from persimmons. Juice lemon.
Step 2: Add all ingredients to a blender. Blend on high until smooth and creamy.
Recipe and photography by Kaitlyn Noble
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