Persimmon Puree
Smooth and silky persimmon puree (persimmon pulp) takes 1 minute to make in the food processor and is wonderful as a baby food or for baking.
Servings: 10
Calories: 107kcal
Instructions
- Cut off the tops of the 5 persimmons, and peel them. Chop them up.
- Place the persimmons in a food processor and process them until very smooth .
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.
Nutrition
Calories: 107kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.3g | Sodium: 1mg | Potassium: 260mg | Vitamin C: 55mg | Calcium: 23mg | Iron: 2mg