Homemade Persimmon Pulp
By: Kelsey Ganes
Published: Saturday, October 1, 2011 - 12:05am

Ingredients




3 large ripe/soft persimmons

Preparation

1 Take the persimmons and wash them well under cold water. 2 Remove the stems and cut the fruit in half. Scoop out seeds using a spoon and discard. Place seedless halves in a blender and puree until smooth. 3 Pour puree into a sieve or cheesecloth and, using a spoon, force the puree through the mesh.

About

Refrigerate and use within 4 days or store in the freezer for up to 3 months. Perfect for making Persimmon Walnut Bread (gluten free, dairy free)!