Making persimmon puree is easy and worthwhile. For almost all baking recipes that use persimmons, from persimmon bread to persimmon pancakes, you will need to puree your persimmon for consistent results. It’s also the best way to store persimmon so you can use it year-round, and I’m showing you how I freeze it.

Stack of dark orange persimmons.

🌟Why You’ll Love This Recipe

  • Makes versatile puree you can use in many recipes: Persimmon puree is used in almost all persimmon baked goods, so this is a versatile ingredient to have on hand.
  • Easy to store and save for later: This is the best way to process and store your persimmon for baking at a later date. Stock up on persimmon puree, freeze it, and bake with it all year round.
  • Only two steps: It’s a super easy and simple method to follow to make consistent, smooth persimmon pulp.

🧾Ingredients in This Recipe

  • Persimmons – they should be over-ripe (bletted) and about the texture of a water balloon. Available in the fall months, usually from October to January, persimmons come in two main varieties called Fuyu and Hachiya. This puree works well with both of these, as well as other varieties like American persimmons.

🌟 Pro Tip to Speed the Ripening 🌟

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.

👩‍🍳How to Make This Recipe

Food processor bowl filled with persimmon pulp next to a persimmon and another peeled persimmon.
  • Remove the skin and seeds of the persimmons and add them to a high-speed blender.
  • I am not precious about removing the skin. If a little bit of skin gets it, it’s not a big deal and won’t affect the texture.
Food processor bowl filled with orange puree.
  • Blend the persimmon until no chunks remain and the consistency is smooth, which should take less than a minute.

I like to do this but am not precious about it. If a little bit of skin gets it, it’s not a big deal and won’t affect the texture.

🧊 How to Freeze Persimmon Puree

As persimmons are only available for a short time every year, freezing the puree is the best way to ensure you can cook with your persimmon year-round.

Black ice cube tray with four cubes filled with orange puree.
  • 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.

(Optional) After the cubes are frozen solid, I transfer them to a zipper bag or other sealable container.

If you want to find more persimmon recipes to inspire you, I have a thorough persimmon guide for you to explore.

😋 More Persimmon Recipes

Use that persimmon puree in these delectable persimmon recipes!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Food processor bowl filled with orange puree.
Author: Candice Walker

Persimmon Puree

5 from 3 votes
Print Recipe Save
Your easy guide to making persimmon pulp for use in your persimmon baking recipes.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Kosher, Vegan, Vegetarian
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
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

One Comment

  1. 5 stars
    This puree is so easy to make. We were gifted a big bag of persimmons and let them ripen enough so we can make puree to freeze and use for the next few months.

    Reply
5 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.