Persimmon Pulp (puree)
This homemade Persimmon Pulp recipe shows you how to make a sweet puree using persimmons. For baby food, baking recipes, smoothies etc... Makes 1 ½ cups or 350g.
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Servings: 10
Calories: 85kcal
Equipment
- blender
Ingredients
- 4 Hachiya Persimmon very ripe
Instructions
- 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.
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Notes
- 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.
Nutrition
Calories: 85kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 208mg | Vitamin C: 44mg | Calcium: 18mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.