Hachiya Persimmon Lassi

By Panfusine
January 22, 2013
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Hachiya Persimmon Lassi

Author Notes: Sometimes things that you hate have a funny way of growing on you in an addictive manner. Once I got over my unfortunate introduction to Hachiya persimmons (The first time I tasted it, bit into a bright colored but inedibly tannic fruit that put me off it for a long time), My first instinct was to incorporate it into a lassi since to me the flavor & texture was reminiscent of the ugly brown Sapota fruit (that we called 'Chikoo' in hindi) My mother would blend the odd overripe chickoo with fresh yogurt & lots of ice and serve it up as the perfect drink for a hot Mumbai Summer afternoon. I like to blend the pulp with yogurt and a touch of chai spice.Panfusine

Makes: 2

  • 2 large really ripe Hachiya Persimmons
  • 1 cup plain fat free yogurt
  • 1/2 teaspoon Chai spice blend (any blend of your choice)
  • 1 - 1 1/2 cups crushed ice
  • sugar as per taste
  1. I use this chai spice blend that I make at home, but feel free to use your personal pick. http://food52.com/recipes/15175_chai_spice_blend
  2. pop off the green leafy 'cap' of the persimmon and gently 'squeeze out the pulp into a blender jar. Combine the pulp with the yogurt, sugar, chai spice & crushed ice and blend until smooth.Pour out into glasses, add a mint leaf for garnish and serve.

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