I had never tried persimmons up until last week. It was an “aha” moment. Juicy, impeccably sweet & a taste so unique it draws you back in for another bite. And then another. And then you can’t stop. I can’t tell you how many times I snobbishly bypassed this bright orange, crimson fruit in the market. They looked like tomatoes on steroids and not exactly the most appetizing of the bunch. Until the late Fall arrived & my Instagram feed started getting bombarded with all these tantalizing persimmon pictures from some fellow food bloggers that I follow. There were pies, galettes, cheeseboards, pudding, cakes; you name it. I slowly started warming up to the idea to give them a try myself. They must be good I thought, they must.

Not only do they taste amazing; they’re incredibly good for you, too. Persimmons are high in calories, but low in fat. They’re an excellent source of dietary fiber, potassium & vitamin C. I was immediately keen on using them to make smoothies because of their natural sweetness & creamy texture. That and the fact there’s an abundance of them everywhere I look right now. I love to use fresh fruit in my smoothies and thus have learned to appreciate the seasonality of food.

I now keep a stock pile of them in my fruit basket. I must not run out of this deliciously sweet southeast asian piece of heaven while they’re in season. Aside from my family, nothing can make me happier than the sight of a ripe persimmon & a strong cup of coffee first thing in the morning. Unless it’s the sight of a pair of cobalt blue, satin Manolo Blanks ready to be worn. That would also make my morning. I have worked hard to adopt a healthy diet & overcome autoimmune disease and am able to wear heels again! I spent most of my 20’s forcefully wearing flats. It’s all about the little victories. They’re the ones that remind us how far we’ve come and motivate us to keep going forward; one step at a time.