Persimmon Puree
Your easy guide to making persimmon pulp for use in your persimmon baking recipes.
Servings: 1 cup
Calories: 640kcal
Equipment
Ingredients
- 3 persimmons Over-ripe Fuyu, Hachiya, or other, quantity is up to you*
Instructions
- Remove the skin and the seeds of the persimmons and add them to a high-speed blender.
- Blend the persimmon until no chunks remain and the consistency is smooth, which should take less than a minute.
- Use the persimmon pulp right away, or freeze immediately to use at a later date.
Notes
* 3 persimmons will give you enough for at least 1-cup of puree.
If you need to speed up the ripening process and have a few days to do it, leave them in a bag with an apple or banana to ripen them much faster. You can also freeze it overnight and then defrost it.
To freeze, pour the persimmon puree into silicon freezing trays. My favorite ones to use are Souper Cubes if you're freezing 1-2 cups or this simple ice cube tray where 3-cubes is equivalent to 1-cup. Seal the trays tightly to prevent freezer burn and place them in the freezer. The puree will be usable for up to 6 months. After the cubes are frozen solid, I usually transfer them to a zipper bag or other sealable container to free up my silicone trays.
Nutrition
Calories: 640kcal | Carbohydrates: 169g | Protein: 4g | Fat: 2g | Sodium: 5mg | Potassium: 1562mg | Vitamin C: 333mg | Calcium: 136mg | Iron: 13mg
