Use extremely ripe Hachiya persimmons for this simple purée. If your fruit is less than ripe, the flesh will be unpleasantly astringent and will seem to suck all the moisture out of your mouth!

If you love the intense flavor of persimmons, this purée is wonderfully convenient to have on hand; store, covered, in the refrigerator for up to 5 days or freeze in an air-tight container for up to 2 months.

Remove and discard the calyx (cap) at the stem end of the fruit.

Cut the persimmons in quarters, discard any large seeds, and purée the fruit in a food mill set over a bowl. If you don't have a food mill, press the fruit through a sturdy mesh sieve.

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