Persimmon Purée


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

Be sure to use extremely ripe Hachiya persimmon — 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!


1 1/2 pounds Hachiya persimmons (extremely ripe and jelly-soft)


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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