Ginger Persimmon Smoothie Bowl

Smoothie bowls are a wonderful choice for a quick and healthy breakfast, but who wants a cold smoothie when it’s freezing cold, especially during the winter? I started making smoothie bowls at room temperature which are perfect for winter or autumn. Usually, the frozen bananas give the thick smoothie texture to smoothie bowls but if we are trying to avoid the frozen fruits, then what can we use instead of frozen bananas?  We are going to use avocados instead. They make just about anything better, aren’t they? The creamy texture and not-so-overpowering flavour of the avocados make a perfect base for smoothies and the best part is you can still achieve a creamy smoothie consistency without needing to freeze them!

When I went to the markets on a weekend, crates of beautiful persimmons caught my eyes. Although I have seen these beautiful fruits many times before, I’d never tried them. I’ve heard that this fruit is originally cultivated in Asian countries but we are now seeing them a lot in Australia too. So, I thought to give it a try this time. Persimmons got a sweet, honey flavour to it and the texture is similar to a ripped peach or a tomato. They also got a very pleasant fragrant to them. You do not need to allow persimmons to ripen to an almost rotting state but you do need to allow them to ripen until they are soft and pulpy, like a ripped tomato. Otherwise, they taste kind of chalky and not very pleasant.

Right next to the beautiful persimmons, there were some feijoas sitting and inviting me to try them too (I haven’t tried them before either). Well, I am sure you can guess what happened to those as well – yes,  a few of them also ended up in my basket!

Today we are going to make a smoothie at room temperature with the hearty persimmons and feijoas blended with ginger and turmeric for a perfect smoothie that boast immunity-boosting characteristics. Then, topped it with some pomegranates, candied ginger, nuts, and drizzled with treacle syrup. Doesn’t it sound amazing already? A little heat from the ginger will keep you warm on a cold morning for sure. This spicy smoothie bowl took me on an interesting flavourful journey. So, I am sharing the recipe with you all and hope you will love it as much as I did.


1 persimmon
1 feijoa
1/2 avocado
1/2 inch ginger grated
1 tsp turmeric
2 tsp goji berry powder
2 tbsp plant-based yoghurt
60 – 80 mls plant-based milk


Nuts and dried fruits
Drizzle of treacle syrup
Candied ginger


  • Skin the persimmon and cut into chunks.
  • Add all the ingredients (except toppings) into a smoothie maker. Blend until smooth.
  • Serve smoothie in a bowl topped with the toppings. Enjoy!

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