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    HOME » Cookies & Bars

    Published: Nov 15, 2022· This website generates income via ads ·

    How to Make Persimmon Pulp for Cookies

    Jump to Recipe Print Recipe

    How to Make Persimmon Pulp for Cookies will teach you everything you need to know about making persimmon puree suitable for cookies and other baking projects.

    Persimmon fruit matures late in the fall and can stay on the persimmon tree until winter. The ripe fruits range from glossy light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size. The shape of the varieties may be spherical, acorn, or pumpkin-shaped. The flesh of some varieties is extremely astringent until fully ripe. The ripe flesh is yellow, orange, or dark-brown in color. Wikipedia

    Hachiya vs Fuyu?

    Persimmon sub-species fall into two categories: astringent persimmons, and non-astringent persimmons. It is important to understand the difference. If you have ever bitten into an astringent persimmon, you already understand. Biting into an unripe persimmon is considered by most people to be a very unpleasant experience. It will taste extremely bitter and the high amount of tannins will make your mouth pucker and go dry.

    So, let's break it down and discuss the two common varieties of persimmons in the United States. The type of persimmon you choose depends on how you plan to use it.

    • HACHIYA PERSIMMONS are astringent persimmons that are inedible when firm. The first time you bite into an unripe Hachiya persimmon will likely be the last time.
    • Hachiyas need to become extremely ripe and soft before they should be eaten. Once soft and fully ripe they have a pleasant sweet taste, often described as honey-like.
    • Hachiya persimmons are most commonly used for baking. The persimmon flesh can be made into a puree, similar to pumpkin puree. The pulp is used to make cookies, cakes, pies, and puddings. Southern Illinois hosts a unique harvest festival - The Persimmon Festival, yearly since 1947 with the persimmon pudding contests being the highlight. The winner gets $500.00 and a big orange ribbon!
    • FUYU PERSIMMONS are non-astringent persimmons which can be eaten hard or soft, with the skin on.
    • Fuyu persimmons have a couple of pesky little seeds inside which makes eating them like an apple a bit of a challenge. I usually quarter them with a sharp knife to expose the seeds before eating.
    • Fuyu persimmons can be used for baking as well, and they do not need to be ripened to the point of being mushy. You can actually chop fuyu persimmons and add them to your delicious cookies and cakes, as I do in my Persimmon Cookies with Brandy Glaze.

    Step by Step Photo Instructions

    Persimmons on cutting board with top cut off.

    Cut the top of the persimmon off with a very sharp knife. Discard the top.

    Scooped out flesh of the persimmons in a bowl.

    Use a spoon to scoop the out flesh and remove the core with the knife tip.

    Quartered persimmons in a bowl.

    Quarter the pieces of persimmon.

    Persimmon pieces in the bowl of a food processor.

    Place the pulp in a food processor bowl.

    Persimmon pulp after being pureed in the food processor.

    Pulse the persimmon pulp as desired.

    persimmon pulp in a bowl with some dripping from a spoon.

    Leave small bits or pulse until smooth.

    persimmon pulp in an airtight container.

    Place the pulp in an airtight container if it will be used within 5 days.

    muffin cups with frozen persimmon pulp in a plastic bag.

    Place leak proof muffin papers in a tin and fill with pulp. Freeze until firm. Bag.

    Check Out My Recipes Using Persimmon Pulp

    Here is my best recipe for persimmon cookies and my take on a James Beard classic, Persimmon Bread.

    Plate of persimmon cookies with glaze and pecans on top.

    Persimmon Cookies with Brandy Glaze

    Persimmon loaf sliced on serving platter.

    James Beard Persimmon Bread Recipe

    Print
    5 from 71 votes

    How to Make Persimmon Pulp for Cookies

    How to Make Persimmon Pulp for Cookies will teach you everything you need to know about making persimmon puree suitable for cookies and other baking projects.
    Prep Time10 mins
    Active Time10 mins
    Total Time20 mins

    Equipment

    • Cutting Board
    • Food processor or blender, food mill, or potato masher
    • Sharp knife
    • Metal spoon thin-edged spoon works best
    • Large bowl

    Materials / Ingredients

    • 5 Persimmons large

    Instructions

    • Cut the top of the persimmon off with a very sharp knife. Squeeze any pulp out into the bowl and discard the top.
    • Use a spoon to scoop the out flesh. Remove the core with the tip of the knife.
    • Cut the pieces of persimmon into quarters or large chunks. Some of the persimmons might not need this if they are soft enough.
    • Place the pulp in the bowl of a food processor or a blender. If you don't have one you can use a food mill or potato masher. Forcing the persimmon mixture through a sieve works too.
    • Pulse the persimmon pulp to the consistency you desire.
    • Leave small bits or pulse until smooth. I like to leave mine a little chunky for texture in my cookies.
    • Place the pulp in an airtight container and refrigerate if using within 5 days.
    • If not, freeze the fresh persimmon pulp for up to three months. I like to place leak-proof muffin papers in a tin and fill it with pulp. A regular-sized muffin tin equals about ½ cup. Freeze until firm, pop them out, and freeze in a plastic bag until needed.

    Notes

    The yield from my five persimmons was 2.25 cups of pulp, so about ½ cup of pulp per persimmon.
    An alternative to freezing in muffin cups is to use ice cube trays.
    Persimmon pulp that is completely smooth will result in a smooth cookie dough and a cake-like cookie. Frequent add-ins to persimmon cookie batters are chocolate chips, walnuts, pecans, and dried fruits. Keep some on hand! Dry ingredients you'll need for persimmon baked goods include all purpose flour, brown sugar, granulated sugar, baking soda, and baking powder. Now you're ready to get baking!
    If you are cooking persimmon for another use such as baby food, lots of folks use a slow cooker for that. Just place the flesh from ripe hachiya persimmons or fuyu persimmons into the slow cooker.
    Another great way to cook the sweet fruit is on a baking sheet in the oven. It will not come out firm like butternut squash but more like mashed sweet potatoes.
    Unfortunately, persimmons are not likely to be found in your local grocery store. I often go to the farmer's market or our local produce store to find them. We also have a nearby food co-op that usually has them. Another option is Sprouts or Whole Foods. And on an awesome note, the gorgeous persimmons pictured here were found at a little family orchard, two miles from my house, on a street called Persimmon Lane! I found the listing on Facebook Marketplace of all places! Be creative, persimmon season is too wonderful to miss out on.
    Persimmons are most visible during the holiday season in all kinds of baked goods. They ripen at the perfect time. Speaking of ripening, a good way to speed up the ripening process is to put your persimmons in a paper bag with an over-ripe banana. The ethylene released by the banana speeds up the ripening of the persimmons.
    Keep the persimmons at room temperature so they can ripen. Storing them in the refrigerator slows the ripening down.

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      Recipe Rating




    1. Swathi says

      November 17, 2022 at 8:20 pm

      5 stars
      Persimmon is one of my favorite fruit, this looks great idea to make cookies, I am going to try this .

      Reply
    2. megane says

      November 16, 2022 at 2:06 pm

      5 stars
      What a great way to use the pulp. I had no idea. Thanks for sharing.

      Reply
    3. Tina says

      November 15, 2022 at 8:45 pm

      5 stars
      Love this idea! Never thought of making my own persimmon pulp.

      Reply
    4. Nancy says

      November 15, 2022 at 5:22 pm

      5 stars
      Wow I’m totally using this Persimmon pulp Recipe for all my holiday cookie baking

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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