Korean Ripe Persimmon Smoothie
Quick answer
Hongsi smoothie consists of the blended pulp of persimmons that have reached a state of full ripeness, characterized by a jelly-soft texture and a high concentration of n...
What makes this special
- Blending fully ripe, jelly-soft persimmon pulp creates the jam-like texture of Hongsi smoothie.
- Fully ripe persimmon is the only stage that blends jam-like without tannin
- Plain yogurt's restrained tartness balances the heavy fructose sweetness
Key ingredients
Core cooking flow
- 1 Check that 280g of ripe persimmon pulp is fully soft before using it.
- 2 Pour 260ml of cold milk into the blender first, then add 120g of plain yogur...
- 3 Add up to 20g of honey according to the sweetness of the persimmons, then add 160g of ice.
Hongsi smoothie consists of the blended pulp of persimmons that have reached a state of full ripeness, characterized by a jelly-soft texture and a high concentration of natural sugars. At this specific stage of fruit development, the pulp is combined with milk and plain yogurt to produce a thick beverage that remains fluid enough to be consumed through a straw. The resulting consistency resembles a dense fruit puree or a jammy liquid rather than a thin juice. It is important to ensure that the persimmons are entirely soft before the blending process begins. Using fruit that is even slightly underripe results in a drink that carries residual tannins, which produce a notable astringent and drying sensation on the palate. Furthermore, the flesh of unripe persimmons does not have the necessary density to create a thick body, often leading to a texture that is excessively watery. When the fruit reaches its peak maturity, the natural sugars provide the smoothie with its characteristic sweetness and depth. Plain yogurt is included to provide a measured acidity that balances the sugar content of the persimmon pulp, which prevents the beverage from becoming overly cloying. Milk serves to adjust the thickness of the dense pulp so that the liquid can flow through a straw without difficulty. A spoonful of honey can be added to adjust the sweetness level depending on the specific ripeness and sugar levels of the fruit used. A light dusting of ground cinnamon on the surface introduces a warm and spiced quality that complements the natural flavor profile of the persimmon. Adding a handful of ice cubes during the blending process makes the drink more refreshing. For individuals who avoid animal products, substituting soy milk for dairy provides a comparable consistency and mouthfeel.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Check that 280g of ripe persimmon pulp is fully soft before using it.
Remove any stem pieces, skin, and seeds, then keep the pulp cold so the smoothie stays thick and clean-tasting.
- 2Prep
Pour 260ml of cold milk into the blender first, then add 120g of plain yogurt and the prepared persimmon pulp.
Keeping the liquid near the blades helps the thick fruit start blending without trapping air.
- 3Step
Add up to 20g of honey according to the sweetness of the persimmons, then add 160g of ice.
If the fruit is already very sweet, hold back a little honey and adjust after blending.
- 4Prep
Blend on medium speed for about 10 seconds, then switch to high speed for another 30 seconds.
Stop only when no ice grains or persimmon lumps are visible and the mixture looks evenly thick.
- 5Step
If the smoothie is too thick, add milk one tablespoon at a time and blend for only 5 seconds.
If it turns thin, use less ice next time or increase the yogurt for more body.
- 6Finish
Pour the smoothie into cold glasses right away and dust the surface lightly with 1g of ground cinnamon.
Serve before the ice melts, checking that it is loose enough to drink through a straw.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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