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.
Servings 2 cups
Equipment
- Cutting Board
- Food processor or blender, food mill, or potato masher
- Sharp knife
- Metal spoon thin-edged spoon works best
- Large bowl
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.