How to Make Persimmon Pulp From Persimmons (with or without seeds)
Persimmon pulp is so easy to make and is the perfect addition to nearly any recipe calling for fruit puree!
Servings: 1 cup
Calories: 1176kcal
Ingredients
- 60 ripe persimmons
Instructions
- Begin by removing the stems from the persimmons and discarding.
- Rinse the persimmons in cool water and strain them through a colander to remove any dirt and debris.
- Place a strainer or colander over a large bowl to collect the pulp as it is made.
- Add 10-15 persimmons at a time and use a large spoon to smash the pulp through the screen.
- Continue smashing the persimmons until you have extracted all of the pulp. Scoop out the peel and seeds from the strainer and continue with the rest of the fruit.
- Once all of the persimmons have been processed, transfer the pulp to an airtight container for storage.
Notes
This method is perfect for persimmons with seeds in them.
A mesh strainer works best and produces perfect persimmon pulp. A colander will work as well, however, there may be a few larger pieces of pulp that make it through.
If your persimmons do not have seeds, you can puree the persimmon pulp in a blender.