Strawberry Persimmon Goodness Smoothie
Refresh with this bright, Strawberry Persimmon Goodness Smoothie. This creamy smoothie blends juicy strawberries (fresh or thawed frozen), ripe persimmon fruit, tangy frozen pineapple chunks, and water (no added sugar). This vibrant vegan smoothie recipe makes a thick, dairy-free smoothie packed with vitamin C and fiber for a healthy breakfast or snack.
Nutritional Benefits
Smoothies are a nutritious way to boost fiber intake, aiding digestion and satiety, while facilitating the absorption of essential vitamins, minerals, and antioxidants. They improve nutrient absorption and increase fruit and vegetable consumption, supporting overall health.
Persimmons – a good source of dietary fiber, supporting digestive health and potentially aiding in weight management. They are rich in vitamins A and C, which contribute to immune function and skin health. With minerals like potassium and manganese, supporting heart health and overall well-being.
Strawberries – offer high levels of vitamin C, antioxidants, and fiber. These elements contribute to immune system support, reduced inflammation, and improved digestion. Also promotes heart health by lowering blood pressure and cholesterol levels.
Pineapple – high vitamin C content, which supports the immune system and acts as an antioxidant. It also contains bromelain, an enzyme with anti-inflammatory properties, and provides essential nutrients like manganese and fiber.
Add any protein powder and/or superfoods you like!
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Strawberry Persimmon Smoothie
Equipment
- blender
Ingredients
- 1 cup strawberry thawed or fresh
- 1 persimmon soft
- 1/2 cup pineapple frozen
- 1 cup water
Instructions
- Wash, peel, and cut fruits.
- Add all the ingredients to a blender.
- Start the blender on low, then increase speed until smooth.
- Adjust with more liquid or ingredients if needed.
- Pour into a glass and enjoy promptly.
- Rinse blender with water. Then add about 1-2 inches of water back into blender with very little dish soap, blend on high for easy cleaning.