Persimmon Whip {Recipe Redux}

A Rumbly in My Tumbly

Breakfast can really make or break my day. If I don’t eat, I have low energy, tummy rumblings a la Winnie the Pooh, and a foul mood.

I don’t like complex breakfasts during the week. I don’t want to have to turn on the oven, break out a pan, or make for more dishes. I want something simple and wholesome that will power me for the day but not take too much time or effort.

At this point, the Vitamix sitting on my counter glows with a faint halo. Yes, it is perfect. Not just a perfect blender but perfect for breakfast.

My Favorite Fruit

Living in Los Angeles, we have fruit trees galore. It is truly glorious to see fruit dangling from branches around the city year round. Citrus, pomegranates, figs, and my childhood favorite, persimmons!

I remember when persimmon season came, my mom and I would stock up on the hard Fuyus that we ate like an apple with the skin and were gifted many Hachiyas from friends who had an abundant harvest from their backyard trees. I loved chomping on the Fuyus together as we talked and laughed. Good times centered around this fruit.

Vitamix + Persimmons = 10 Second Breakfast Perfection

I was inspired by a trip to The Stand in Laguna Beach. My husband and I needed sustenance for our sun bathing so we stopped by The Stand for some veggie burgers. I saw that they offered fruit whips and they had my beloved persimmon! It came out like a soft frozen yogurt so I assumed it would be hard to recreate, but when I asked what the ingredients were, the answer was shocking: JUST PERSIMMONS!

Now I don’t have their contraption that turned the frozen persimmons into a yogurt-like delicacy. I wonder if the Yonanas would work… But what I do have is that glowing Vitamix!

If you don’t have one of these fancy schmancy blenders, let me persuade you:

• It cleans itself with a drop of soap and some water. Whirrrrrrrr! Clean!
• It can blend ANYTHING – nut butters and milks, coconut butter, hummus, hot soup, flours, chopped veggies, dressings, condiments
• It turns frozen persimmons into an airy mousse (cue angelic music)

The only prep this recipe takes is stocking up on Hachiya persimmons (the ones that have to get super soft before you can eat them) during the Fall and Winter. Once they are ripe, wash them, take out the stem and freeze them in individual ziploc bags. They will brighten up the rest of your mornings.

Persimmon Whip

Makes 1 Happy Breakfast

Ingredients

1 frozen Hachiya  persimmon

1/4-1/2 cup unsweetened almond milk (enough to help blend and create desired thickness)

Directions

Microwave persimmon for about 30 seconds to slightly soften. Add persimmon and milk to a blender. Blend until smooth and airy, about 10 seconds.