Persimmons are most often eaten fresh, according to the Hawaii University Extension’s website, but many recipes like persimmon jam, persimmon pudding and persimmon cookies call for persimmon pulp. Although the persimmon grows on a tree, it is considered a berry. Depending on the variety, persimmons can weigh a few ounces or more than a pound. They come in different shapes and colors like pale yellow, orange and red, but the flesh is always orange.
Things You'll Need
Rinse the persimmons under cold water and dry them; always work with clean produce to avoid creating dirty product.
Remove the stems and slice the persimmons in half. Using a spoon, scoop the seeds out of the persimmons. Place the seeded fruit into a blender and puree.
Pour the persimmon puree into a sieve over a bowl and press the puree against the sieve with a spoon. The smooth puree will be pushed through the sieve.
References and ResourcesTaste of Home: Making Persimmon Pulp
Epicurean: Persimmon Jam Recipe
California Rare Fruit Growers Inc.: Persimmon Fruit Fact
Hawaii University Extension: Persimmon General Information
ResourcesHeritage Recipes: Persimmon Cookies
Family Fun: Persimmon Pudding Recipe
All recipe: Freezer Persimmon Jam Recipe