Persimmon spinach smoothie recipe

Ingredients

• 2 ripe persimmons
• ½ ripe mango
• ½ lime
• handful of white grapes (seedless)
• 62⁄3 cups baby spinach
• 2–3 fresh mint leaves
• pinch of cayenne pepper

1. Cut the stems off the persimmons and slice the persimmons into large pieces. Peel the mango, and cut the mango flesh off the pit.
2. Juice the lime. Place the persimmons, mango, and lime juice into a blender and purée on the highest setting for about 30 seconds. Pour out equal amounts of the persimmon and mango mixture into two glasses.
3. Put the grapes, spinach, mint, cayenne pepper, and 2⁄3 cup water into a blender. Purée on the highest setting for about 30 seconds. Carefully pour out equal amounts of the puréed grape and spinach mixture on top of the first layers of fruit, and serve.