Ingredients
Method
- Peel the skin off the persimmons and cut into cubes.
- Place the cut persimmon into a food processor and puree until smooth. Add a splash of water if needed for a smoother consistency.
- Serve immediately or chill for later. Garnish with a pinch of cinnamon or mint leaves if desired.
Notes
- Choose ripe persimmons: Fuyu persimmons (non-astringent, apple-shaped) can be eaten firm, but for puree, slightly softer is better. Hachiya persimmons (acorn-shaped) must be very soft, almost jelly-like, to avoid astringency.
- Achieve perfect smoothness: If your puree isn't as smooth as you'd like, add a tablespoon of water at a time and process until desired consistency is reached. A high-speed blender will yield the silkiest result.
- Storage: Store leftover persimmon puree in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag for up to 3 months. Thaw in the fridge overnight or microwave briefly. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Achieve perfect smoothness: If your puree isn't as smooth as you'd like, add a tablespoon of water at a time and process until desired consistency is reached. A high-speed blender will yield the silkiest result.
- Storage: Store leftover persimmon puree in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag for up to 3 months. Thaw in the fridge overnight or microwave briefly. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.