Persimmon pulp is useful stuff. It’s great for baking, parfaits, and all sorts of desserts.
While I do want to share this recipe for persimmon pulp with you here, I think I should also cover some persimmon basics for those who don’t know.
It’s amazing to me that so few people around me have had persimmons. Some of my neighbors didn’t even know what they were! So here’s a quick “persimmon 101” lesson for you. Then I’ll move on to the recipe.
There are two types of persimmons, Fuyu and Hachiya. They are loaded with good-for-you nutrients and are great for bolstering your immune system during the colder months. They have been used to treat everything from hiccups to cancer as a natural remedy and are even credited with phytochemicals that help prevent aging. How’s that for a super fruit?!
Hachiya Persimmons
Pictured below. These are longer “acorn-shaped” persimmons that you eat when very soft. Eating them while they are still even slightly hard is a very unpleasant experience, to say the least. (Not that I know from personal experience or anything… ahem…). Please allow your Hachiyas to sit on your windowsill until they are so soft you would swear they are rotten. You should be able to compare them to a rotten tomato. Soft, soft, soft!
Fuyu Persimmons
Shown below. These look similar to tomatoes, but they are treated just like an apple. Peel, slice and eat.
Just like apples, you can cook them and turn them into an “apple-sauce” like pulp, which can be added or turned into just about any recipe. These are the persimmons I have on hand, so these are the persimmons used in the following recipe.
Persimmon pulp is nothing but persimmons, some water, and a little cinnamon. But I thought a “how-to” might be in order. So here’s the process.
About The Ingredients
Fuyu persimmons – These are flat, apple-shaped persimmons.
Ground cinnamon – This is optional, but it adds a nice flavor.
Water – You might not need all of this. You don’t want to fully cover the persimmons, so if you don’t need it all, don’t use it all.
How To Make Persimmon Pulp
I used Fuyu persimmons for this. If you prefer to use Hachiyas, let them get super soft and scoop the flesh out of the skin. Then mash with a fork if needed. You do not need to cook Hachiyas to make persimmon pulp.
Wash, de-stem, and cut the persimmons into quarters.
Put the persimmons, water and cinnamon in a slow cooker.
Cover with a lid and cook for approximately 4 to 6 hours. You know they are done with you can squish a piece against the side of the slow cooker without too much resistance.
Now you have three options. You can transfer the persimmons to a colander set over a pot or bowl to catch the pulp. (You can discard any water left behind in the slow cooker, but use about a ¼ cup when mashing or blending. Just enough for an apples sauce consistency.)
Start mashing them.
If you find that you are not getting enough pulp to come out (this can happen, it’s not a big deal), simply transfer the persimmons and a small amount of their cooking water to a food processor, or use a hand blender directly in the bowl.
Blend in pulses until you have the consistency of apple sauce. Store in the fridge for up to 4 days or freeze for up to 6 months.
How To Store Persimmon Pulp
Keep this in an airtight container and store it in the fridge for up to 4 days.
Freezing Persimmon Pulp
This freezes very well. Make sure it’s packed well in an airtight container or freezer-safe bag, and store it in the freezer for up to 6 months.
More Persimmon Recipes
- Persimmon Jam Recipe
- Persimmon Bread Recipe