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We’re caught in a snow-less, rain-less spell of dry air that makes for wrinkly vegetables and impoverished fruits. First the summer’s disappointment of miniature avocados, and now, a parched winter companion, a searing sun with its ironically bitter-sweet rays. The sudden change from temperate fog to wet temperate rain was the only thing that kept a seasonal pace, but now… there’s not an ounce of time that’s even noticeable. I am literally dragging myself everywhere in an untimely sweat. Quite frankly, I’m terrified to think of what will happen to our fruit and vegetable farmers.
So… in my drought protest, I’m just going to keep making dark, foggy, rain-inspired images. Hopefully, the rain will come back?
Of course, there are no snowstorms or bitter chills to reckon with, and it’s all a bit tolerable, thanks to coral colored fruits. Persimmons, oranges, tangerines, and all of those January sweetness feel a bit exotic in this mid-winter storm, dry or snowy. Their vibrant hues always pep up my day – I don’t gravitate to snacking on them as solid fruits, I add them to my salads, baked goods, and liquid snacks regularly.
Admittedly, drinking a fresh fruit makes a morning feel absolutely luxurious. This little bit today, a persimmon smoothie, is something I discovered while testing some biscuit recipes. It’s a mix of buttermilk and ripened hachiya puree loosely blended. It reminds me of lassi. In fact, you can make this into a healthy lassi with some spiced milk and yogurt, rather than buttermilk. If you can’t get real buttermilk, use 1% or lowfat since regular buttermilk has a lot of saturated fat.
To make your own:
I like a ratio of 2 persimmon puree to 1 buttermilk, but you should just start with 1:1 and see if you like buttermilk that much. Hachiyas take a while to soften, so buy a handful and when they are ripe, you can use a blender or food processor to make it smooth. Freeze any you don’t want to drink right away.
You can thin your smoothie with water or milk – it will be too thick for a straw without it. If it’s not sweet enough, use a tad of honey. Top with spices like cardamom, cinnamon, or nutmeg. To serve chilled, blend with crushed ice instead of thinning with water/milk.
If you like persimmons, come back later this week for more!