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Glass of persimmon and orange juice with two whole Fuyu persimmons, a halved persimmon, a halved orange and a piece of fresh ginger on a white marble surface

Persimmon and Orange Juice

Persimmons turn up in the shops from late September and they are the one autumn fruit I will happily pay silly money for. They are sweet enough on their own, so there is nothing to add here beyond orange for a bit of sharpness, ginger for warmth and a squeeze of lemon. The important thing is waiting until they are properly soft. A firm persimmon tastes of not very much, and an unripe Hachiya will dry your mouth out for an hour. Three persimmons and two oranges give you three small glasses in about ten minutes, and there is nothing to cook.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine English
Servings 3 glasses
Calories 143 kcal

Equipment

Ingredients
  

Juice base

  • 3 ripe Fuyu persimmons soft like a ripe tomato, calyx cut off. Fuyu are the flat, tomato-shaped ones and they are the safe choice. A Hachiya needs to be almost jellied or it will dry your mouth out
  • 2 oranges peeled down to the flesh, pith removed
  • 10 g fresh ginger peeled, more if you like the heat
  • 0.5 lemon peeled, added at the end

Only for the blender method

  • 100 ml cold water skip this if you are using a juicer

Instructions
 

Juicer method

  • Cut the leafy calyx off the top of each persimmon and quarter them. Do not peel them for the juicer, the skin is thin and the rollers deal with it. Peel the oranges down to the flesh, slice the ginger about as thick as a pound coin and peel the lemon.
  • Feed the persimmon through first, then the orange, then the ginger. Persimmon pulp is thick and slow, so push the orange through behind it to flush the last of it out of the machine. Squeeze the lemon into the jug at the end and stir it through.
  • Pour into three small glasses and drink while it is cold. It settles into layers after ten minutes or so, so give it a stir if it has been standing.

Blender method

  • Cut the calyx off the persimmons and quarter them, peel the oranges down to the flesh, peel the ginger and the lemon. Put all of it into the blender with 100ml of cold water.
  • Blend on high for 45 to 60 seconds until you cannot see any pieces of flesh. The skin breaks down quickly, but the few hard seeds up near the stem take longer, so give it another 15 seconds if you can still spot them.
  • Tip it through a nut milk bag or a fine sieve set over a jug. Persimmon pulp is thick and it will sit in the bag, so squeeze it properly or you will leave a third of the juice behind. Serve over ice if you want it colder.

Notes

Keeps for up to 24 hours in an airtight bottle in the fridge. It is a thick juice and it drops its solids to the bottom, so shake it before you pour.
Worth knowing before you make it a daily habit: this is a sweet drink, around 26g of sugar a glass. The sugars come with potassium and vitamin C, and one glass carries roughly the potassium of a banana, which is why I use it before a long walk rather than after. If you are on warfarin, keep your vitamin K steady day to day and mention any new daily juice at your next INR check. Persimmons are also high in fibre when you eat them whole, and most of that fibre ends up in the bin when you juice them, so this is a drink rather than a substitute for the fruit.

Nutrition

Serving: 1glassCalories: 143kcalCarbohydrates: 37gProtein: 2gSodium: 2mgPotassium: 390mgFiber: 1gSugar: 26gVitamin A: 2500IUVitamin C: 59mgCalcium: 47mg
Keyword energy, ginger, orange, persimmon, persimmon juice, pre-workout juice, vitamin c
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