One of the best things about living in Singapore is the abundance of fresh fruits and vegetables (including many that feel wonderfully exotic). Most are imported from neighboring regions, and availability changes constantly. Persimmons, native to Asia (particularly Japan and China), are currently in season here. When I spotted non-astringent Fuyu persimmons on sale at the wholesale fruit and vegetable market last week, I grabbed a batch without really knowing what I planned to do with them.
I’d eaten persimmons in the US mostly in salads and never found them to have a particularly strong flavor, aside from a gentle tang. That subtlety is actually what makes them so versatile. They add body and texture to salads, juices, and smoothies without overpowering other flavors. A quick scroll through my Pinterest boards (which I usually just hoard rather than use) led me to this smoothie idea — one of the first times I’ve actually made something I pinned.
I leaned into an all-orange theme: persimmons, carrots, and oranges, paired with a few familiar smoothie staples. The result was a creamy, surprisingly flavorful smoothie packed with vitamin C — just what’s needed during Singapore’s rainy season to keep sniffles at bay.
At the same time, I’ve been making a more conscious effort with Nikhil’s snacks. I’ll say this again: Whole Foods, Sprouts, and yes, even Trader Joe’s — if you’re listening — Singapore is waiting for you. With the large number of American expats here, you’d give local stores like Marketplace and SuperNature serious competition. While fresh produce is plentiful and relatively affordable, organic dry goods like grains and cereals are eye-wateringly expensive. So I’ve started making more snacks from scratch — things I’d previously scoop straight from the bulk bins at Whole Foods or Sprouts. In the long run, that’s probably a good thing.
These homemade “Kind” bars are one such experiment. I adapted the recipe from a wonderful blog called Iowa Girl Eats, tweaking ingredients and proportions to create my own version. Kind bars have always been a favorite — not just for the taste, but for what they represent. Almonds, cashews, cranberries, and apricots held together with coconut oil and honey. All I can really say is: yum.
Persimmon Orange Creamsicle Smoothie
Ingredients
(Makes three 6-oz servings)
- 2 persimmons, peeled and quartered
- 1/2 carrot
- 1 orange, peeled
- 1 1/2 tbsp nonfat dry milk powder or almond milk
- 1 tsp vanilla essence
- 1/2 cup water, skim milk, or almond milk
- 2 cups ice
- 1–1 1/2 tsp honey or agave syrup
Add all ingredients to a high-speed blender (I use a Vitamix) in the order listed. Blend from low to high speed for 2–3 minutes until smooth and creamy. Serve immediately and enjoy chilled.
Almond-Cashew-Cranberry-Apricot Bars
(Homemade “Kind” Bars)
Ingredients
- 3/4 cup almonds and cashews, mixed
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1/2 cup rolled oats
- 2 tbsp coconut oil
- 4 tbsp honey, agave syrup, or a mix of both
Method
1. Add the oats and about half of the almonds and cashews to a blender or food processor. Pulse until you get a coarse powder.
2. Coarsely chop the remaining nuts and add them to the mixture.
3. Coarsely chop the remaining nuts and add them to the mixture.
4. In a small saucepan, gently heat the coconut oil and honey (or agave) over low heat, stirring continuously until the mixture begins to foam and meld together.
5. Pour the warm oil and honey mixture over the dry ingredients. Mix thoroughly until everything is evenly coated.
6. Line an 8 x 8-inch baking pan or loaf pan (depending on desired thickness) with parchment paper or cling wrap, allowing it to overhang the sides. Spread the mixture evenly into the pan.
7. Fold the overhanging parchment over the mixture and press it down firmly using the base of a glass or metal container to compact it evenly.
8. Refrigerate for a few hours until fully set.
9. Slice into bars while still in the pan. Store in an airtight container, layered with parchment paper.
Notes:
You can adjust the coconut oil and honey quantities slightly to suit your taste and texture preference. I initially used more than needed and found the bars became sticky when left out of the fridge. The measurements above gave me the right balance, but if you prefer chewier bars, feel free to increase the liquid slightly.
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