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
Cut the top of the persimmon off with a very sharp knife. Discard the top.
Use a spoon to scoop the out flesh and remove the core with the knife tip.
Quarter the pieces of persimmon.
Place the pulp in a food processor bowl.
Pulse the persimmon pulp as desired.
Leave small bits or pulse until smooth.
Place the pulp in an airtight container if it will be used within 5 days.
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.
How to Make Persimmon Pulp for Cookies
- 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
- 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.