Persimmon Puree

What's So Great About Persimmon Puree?

• It's delicious! The subtle sweetness of persimmons make them stand out from other fruits, and I love that they're not overly sweet. You may catch notes of honey, apricot, and mango in your persimmon puree.
• No cooking is needed. This no-cook for persimmon puree could hardly be easier to make - you'll have a food processor do most of the work for you (just peel and chop the persimmons and you're good to go).
• So versatile. Persimmon pulp is lovely on its on spooned on top of yogurt, or you can use it in all sorts of baked goods from bread to muffins to cake. I also like to make persimmon pancakes with persimmon puree.

When Are Persimmons in Season?

In the Northern Hemisphere, persimmons are in season starting around October and going through January (exact times will vary depending on where you live in North America). For many, the appearance of beautiful, bright orange persimmons signals the beginning of fall (I love to use them as decorations!)

Persimmons originated in China and are currently grown in many other parts of the world, including, of course, the United States, as well as Japan, Korea, and Brazil. Persimmons can be eaten fresh, cooked, baked, or as a puree (persimmon pulp) as we'll discuss in this article. 

What Are the Different Types of Persimmons?

The two main varieties of persimmons commercially available in the U.S. are called Fuyus and Hachiyas. I live in Northern California, and most of my friends and neighbors have Fuyu persimmon trees, which are the persimmons shown in this post. Fuyus are a bit apple-like and rounder than Hachiyas, which are slightly more oblong.

Fuyus can be eaten when they are still firm or slightly underripe - they're great chopped or sliced up and added to salads. Hachiyas, on the other hand, must be ripe and soft before you use them for cooking or eating. If they are unripe, they taste bitter and are inedible.

Ingredients Needed for Persimmon Puree

Here's what you'll need to make this easy persimmon pulp recipe. The full ingredient amounts and detailed instructions are in the recipe card lower down.

• Persimmons! Yes, that's right - you need just one ingredient for homemade persimmon puree, and that is fresh persimmons. Persimmons for making persimmon pulp should be dark orange and very slightly soft when squeezed.

Tips & Recipe Notes

• Use ripe fruit. The riper the persimmons, the easier they will blend! Some recipes say the persimmons should be very ripe, but I've found that if they are just slightly soft, they will still puree very well.
• Add a little water. If you feel like the persimmons are a bit dry or they are not blending easily, add 1 tablespoon of water (or more) to the food processor.
• Peel the persimmons. Technically, you can leave the skins on when you make persimmon puree - it won't affect the taste of the finished puree. However, I prefer to remove the skins because it will make the puree as smooth as possible.
• Increase the amounts. Look at the recipe card as a starting point. You can use the method to make as much or as little persimmon puree as you need and want!
• Make ahead. If you're lucky enough to have a persimmon tree, make persimmon pulp in bulk and freeze it for later. It keeps well both in the fridge and freezer, so invest a small amount of time in the moment for a big payoff later.

How to Use Persimmon Puree

As mentioned above, persimmon puree is super versatile. Eat it with a spoon, mix it with Greek yogurt and add a drizzle of honey, or use it as an ice cream topping - these are just a few suggestions for how to use persimmon puree. Babies also love persimmon puree :)

And of course, it's wonderful added to so many baked goods. Persimmon cookies, bread, cake, pancakes, and scones are all wonderful ways to incorporate homemade persimmon pulp. You can also use it in place of pumpkin or applesauce in your favorite recipes (like gluten free applesauce bread!).

Proper Storage

• Fridge - Place persimmon puree in an airtight container - I like a jar with a tight-fitting lid - and store it in the fridge for up to 1 week.
• Freezer - Transfer the puree to a freezer-safe container or bag and store it in the freezer for up to 6 months. Thaw the puree in the fridge before eating or using in a recipe.