This homemade Persimmon Pulp recipe shows you how to make a sweet puree using persimmons. Use this pulp for baby food, baking recipes, or add it to a smoothie for a healthy dose of immune-boosting vitamin C.
You can buy canned persimmon pulp, but you can also make it at home in minutes!
Fresh persimmon pulp has a wonderful honey-like flavor and it's perfect as baby food, in desserts, muffins, cakes, etc.. and added to smoothies.
Persimmons are not as common when it comes to fruits that are used often, but they should be!
Persimmon is an edible winter fruit with a bright orange color that’s shaped like a tomato.
The outside skin is soft and edible and the inside of the fruit contains flesh that is sweet and rich depending on how ripe it is.
The taste of persimmon is often described as a cross between an apple and an apricot with a touch of natural honey flavor.
This recipe will show you how to make a simple puree using ripe persimmon fruit.
You’ll simply cut off the stem and scoop out the flesh of a very ripe persimmon. It then gets blended in a blender or food processor until smooth.
You can use persimmon pulp to make baked goods, or it can be eaten with a spoon making it a great alternative to applesauce for babies and toddlers
Why Make This Recipe
A great way to introduce anyone to the sweet and rich flavor of persimmons.
Persimmon pulp is whipped up in just a few minutes and ready for use immediately.
You can use persimmon puree in a variety of different ways or you can eat it with a spoon. Try swapping it for pumpkin puree in your favorite recipes.
Makes a great natural toddler and baby food without any chemicals or preservatives
Hachiya persimmon - they have a longer, slightly heart shape rather than the smaller Fuyu. Ensure they are very very ripe - they should be soft when lightly squeezed.
Tip: 4 very ripe hachiya persimmon fruit makes approximately 1.5 cups of pureed persimmon pulp.
Please scroll down to the recipe card below for the full quantities.
How to Make Persimmon Pulp
Wondering how to make this recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the persimmon: Wash the persimmon under cold water to remove any dirt or impurities. Using a sharp knife, slice off the leafy top of the persimmon.
Remove the flesh: Using a vegetable peeler or a sharp knife, peel the skin off of the fruit. You can also scoop out the flesh with a spoon.
Chop the persimmon: Chop the persimmon flesh into ½ inch cubes. If you find any seeds, remove them.
Puree the persimmon pulp: Add the diced persimmon to a food processor or high-speed blender. Pulse to break the fruit down, then blend on medium high speed until smooth and creamy.
When choosing your persimmon use the Hachiya variety. They have a longer, slightly heart shape rather than the smaller Fuyu.
To make an effortless pulp, you’ll want to make sure your persimmon is very very ripe. they should be soft when lightly squeezed. An underripe persimmon will not blend well.
If you are having trouble getting your persimmon to blend, you can add one tablespoon of water to the blender or food processor until a smooth consistency is formed.
When cutting persimmon, make sure you are using a very sharp knife or vegetable peeler as a dull blade can be dangerous.
If you’d like to cook the persimmon before making a puree. You can put them in a pot and cover them with water. Bring to a boil and back down to a simmer until the persimmon is soft and fork-tender. Cool and blend.
You can also make persimmon puree in the slow cooker by adding the persimmon, then covering it with water. Cook on high for 4-6 hours or until persimmon is tender. Strain out the water and blend into a pulp.
Add some ground cinnamon or Pumpkin Pie Spice for a warming sweet flavor.
Fresh or ground ginger gives this persimmon puree a naturally bright warming flavor.
You can flavor persimmon pulp by adding a few drops of your favorite extracts such as vanilla, maple, and almond.
A pinch of sea salt helps intensify and balance the natural flavor of the persimmon.
Sweeten up persimmon puree by adding honey, agave, or maple syrup.
Serve as a baby food.
Use the pulp to make muffins - try substituting the persimmon puree for pumpkin in these Pumpkin Muffins.
Spread the persimmon puree between the layers of a vanilla cake.
Use in cookies, cakes and squares instead of pumpkin. Try it in Pumpkin Squares.
Blend it up with some spinach and frozen bananas into a healthy smoothie.
Storage & Freezing
Storing: Leftover persimmon pulp can be stored in an airtight container in the fridge for 4-5 days. You can eat it warm or cold.
Freezing: Persimmon puree can be poured into an ice cube tray to freeze for up to 3 months. Thaw the frozen persimmon puree overnight in the fridge before using.
Persimmons are very high in vitamin A and vitamin C and contain a wide variety of antioxidants making it a healthy fruit.
Yes! Since it's mostly liquid, you’ll want to make sure that the pulp has enough room to expand while freezing in whatever container you put it in.
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Persimmon Pulp (puree)
- 4 Hachiya Persimmon very ripe
- Slice off the top of the persimmon where the leaves are.
- Peel with a vegetable peeler or sharp knife, or else scoop out the flesh with a spoon.
- Chop into chunks. If the seeds are large (more commonly found on wild persimmon), then they can be removed.
- Add to a blender or food processor and whiz until smooth.
- Hachiya Persimmons are ripe when they’re soft, but Fuyu are ripe when they’re firm.
- Allow them to ripen on the counter.
- When choosing your persimmon use the Hachiya variety. They have a longer, slightly heart shape rather than the smaller Fuyu.
- To make an effortless pulp, you’ll want to make sure your persimmon is very very ripe. they should be soft when lightly squeezed. An underripe persimmon will not blend well.
- If you are having trouble getting your persimmon to blend, you can add one tablespoon of water to the blender or food processor until a smooth consistency is formed.
- When cutting persimmon, make sure you are using a very sharp knife or vegetable peeler as a dull blade can be dangerous.