For almost all baking recipes that use persimmons, from persimmon bread to persimmon pancakes, you will need to puree your persimmon for consistent results. Luckily, making persimmon puree is easy. 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.
🌟Why You’ll Love This Recipe
🧾Ingredients in This Recipe
👩🍳How to Make This Recipe
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.
(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 recipe 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!
- 3 persimmons Over-ripe Fuyu, Hachiya, or other, quantity is up to you*
- 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.