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If you want to try a fun seasonal fruit, this yogurt persimmon smoothie is the perfect place to start. It’s creamy, refreshing, and naturally sweet with cozy fall flavor. Made with simple ingredients and blended in minutes, this smoothie feels festive while still being easy enough for everyday sipping.
Table of Contents
Why You’ll Love It
This light, naturally sweet blend is one of my favorite high-calorie smoothies for weight gain when I want something that’s easy on my stomach — for another gentle option, try my Cherry Vanilla Smoothie.
- A delicious way to try seasonal persimmons: Persimmons shine during the fall and early winter months, making this smoothie a fun and delicious way to try something new while leaning into seasonal flavors.
- Creamy texture without banana: Ripe persimmons create a naturally smooth, pudding-like texture that makes this smoothie feel rich and satisfying without needing banana or frozen fruit.
- Naturally sweet and lightly spiced: The natural sweetness of persimmons pairs beautifully with bright citrus and warm cinnamon, creating a smoothie that feels festive, refreshing, and comforting all at once.
- Quick 5-minute recipe: With just a handful of ingredients and minimal prep, this smoothie blends together in minutes. It’s simple enough for busy mornings or a quick afternoon snack.
How to Tell if Persimmons are Ripe
Ripe persimmons are naturally creamy, incredibly sweet, and surprisingly easy to eat. Look for deep orange color, skin that looks slightly translucent, and fruit that feels soft when gently pressed
Persimmon Smoothie Ingredients
This 5-ingredient smoothie is such a satisfying pairing of sweet, citrus and a bit of deep flavor from the honey and spice.
- Yogurt: You can use plain Greek yogurt or a dairy-free version too, like my fave cashew coconut yogurt.
- Orange: A lightly peeled orange adds a juicy, citrus flavor to this blend while also giving it vitamin C.
- Fuyu persimmons: Fuyu persimmons are sweet, mild, and perfect for smoothies. You’ll typically find them in grocery stores starting in fall. Wait until they’re ripe to use in the recipe!
- Honey: Honey enhances the natural sweetness of persimmons. Maple syrup works great if you prefer a vegan option.
- Cinnamon: A sprinkle of cinnamon adds warmth and cozy seasonal flavor. You can blend it in or sprinkle it on top.
If you thought the liquid was missing, it’s not. Oranges and persimmons are super juicy fruits so they act as both the liquid and the produce in this recipe.
NOVEMBER 9-13, 2026
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How to Make a Persimmon Smoothie
- Wash the persimmons well and remove the peel and top stem. You can blend the peel if you want for extra fiber.
- Toss persimmons in the blender along with the yogurt, orange (peeled) and honey.
- Blend until smooth. Stop and scrape down the sides as needed to get the smoothest result. If you want to add in a few tablespoons of water to help your blender then go for it.
- Pour into a glass and sprinkle cinnamon on top.
More Fall Smoothie Recipes
Check out my butternut squash smoothie, apple pie smoothie, pomegranate smoothie or a festive fig smoothie. Lean into the flavors of the season and have fun with your daily blend!
If you make this persimmon smoothie recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
No—Fuyu persimmons have a thin, edible skin that blends right in. Just wash them, trim the stem, and toss them in whole. If you’d like an extra-smooth texture, you can peel them, but it’s not necessary.
Fuyu persimmons are ready when they’re deep orange and give slightly when pressed, like a ripe tomato. They’re still fine to use while firm, just a little less sweet. Avoid Hachiya persimmons unless they’re completely soft and jelly-like—unripe Hachiyas are very astringent.
Yes. Swap the plain yogurt for a thick coconut or cashew yogurt. The smoothie will still be creamy, with a slightly more tropical flavor.
There’s no added liquid in this recipe, so the texture depends on how juicy your orange and persimmons are. If it’s too thick, add a splash of water or milk and blend again. If it’s too thin, toss in a few ice cubes or use a frozen persimmon for a thicker, frostier blend.
Yogurt Persimmon Smoothie
Jen HansardVideo
Ingredients
- ½ cup plain yogurt
- 1 orange peeled
- 2 fuyu persimmons ripe
- 1 teaspoon raw honey
- ⅛ teaspoon ground cinnamon ground
Instructions
- Wash the persimmons and remove the stems.
- Place the yogurt, orange, persimmons and honey in a blender and blend until smooth.
- Pour into a glass, sprinkle with the cinnamon and serve immediately.
Recipe Notes
- Ripeness Tip: Use ripe fuyu persimmons. They should be deep orange and give slightly when pressed.
- Vegan Swap: Use coconut yogurt and swap the honey for maple syrup or another natural sweetener. Any plain yogurt works, including Greek.
- Blender Tip: The orange adds plenty of liquid, but if your blender struggles, add a splash of water.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Unfortunately, I went to all the stores around me but couldn’t find any persimmons, so I swapped them for frozen mango as suggested.
Even though I wasn’t able to taste the smoothie with persimmon, I really enjoyed it anyway! The flavor and color almost reminded me of an Indian mango lassi, which I loved.
I’ll definitely make this smoothie again once I find persimmons at one of my local stores or farmers market. I’m really curious to see how the original version tastes!
Well, I tried with this one but our stores don’t have persimmons yet. So we had an orange, yogurt, cinnamon smoothie instead and it was a hit! (I just added an extra orange instead of the persimmon) Very tangy but yummy. I’ll be looking for persimmons when they finally hit our stores here. I can’t wait to try this with persimmons.
Never had this fruit before so a great positive experience. I used Greek yogurt, and the smoothie is still very thick after adding some plant milk. Super creamy and delicious, though. I’m going to layer it with maple glazed pecans and/or Jen’s granola and serve it up as a fancy dessert that was easy. Thanks for the adventure, Jen!
I had to alter this quite a bit – I couldn’t find persimmons anywhere…. Again, I used cherry juice. I didnt have plain yogurt so I used my vanilla yogurt. It all worked out and was very good – but I am guessing the taste was quite different than the recipe!
I got to this one late but I’m so glad I tried it. I couldn’t find persimmons so I substituted frozen mango. It made this smoothie super thick which is how I prefer mine. I love everything about this smoothie from the flavor (citrusy) to the thickness (my preferred thickness) to the yellow color (my happy color). I can’t wait to try it again when I can actually find persimmons to compare the taste of the two.