Persimmon Pulp Recipe

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.

A square, white dish filled with persimmon pulp sits on a white, marble counter.

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!

A single Hachiya Persimmon laying on it's side on a dark background

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.

Three Fuyu Persimmons in a row on a dark background.

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

Four whole persimmons sitting on a cutting board about to be made into 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.

The persimmons cut and de-stemmed and ready to go into the slow cooker.

Wash, de-stem, and cut the persimmons into quarters.

The persimmons, cinnamon and water in the slow cooker, ready to cook.

Put the persimmons, water and cinnamon in a slow cooker.

Squishing a persimmon against the side of the slow cooker to check it's doneness.

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.

The persimmons, transferred to a colander to be mashed.

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.)

Mashing the persimmons with a potato masher to make the persimmon pulp.

Start mashing them.

Blending the persimmons with a hand blender to get the right consistency for persimmon pulp.

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.

The finished persimmon pulp sitting in a white, square dish.

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 Pulp Recipe Card

Copyright Information For The Gracious Pantry
A square, white dish filled with persimmon pulp sits on a white, marble counter.

Persimmon Pulp

Persimmon pulp is ridiculously easy to make and makes a wonderful base for many recipes including persimmon bread, jam and candy.
3.86 from 7 votes
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Course: Base Recipes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 1 batch
Calories: 300kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Slow Cooker
  • Colander OR hand blender OR food processor

Ingredients

  • 4 medium Fuyu persimmons
  • 1 tsp. ground cinnamon
  • 2 cups water (or less. You don't want to fully cover the persimmons, so if you don't need it all, don't use it all.)

Instructions

  • Wash, de-stem and cut the persimmons into quarters.
    The persimmons cut and de-stemmed and ready to go into the slow cooker.
  • Put the persimmons, water and cinnamon in a slow cooker.
    The persimmons, cinnamon and water in the slow cooker, ready to cook.
  • 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.
    Squishing a persimmon against the side of the slow cooker to check it's doneness.
  • 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.)
    The persimmons, transferred to a colander to be mashed.
  • Start mashing them.
    Mashing the persimmons with a potato masher to make the persimmon pulp.
  • 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.
    Blending the persimmons with a hand blender to get the right consistency for persimmon pulp.
  • Blend in pulses until you have the consistency of apple sauce. Store in the fridge up to 4 days or freeze up to 6 months.
    The finished persimmon pulp sitting in a white, square dish.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire batch | Calories: 300kcal | Carbohydrates: 80g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 703mg | Fiber: 3g | Sugar: 1g | Vitamin C: 150mg | Calcium: 125mg | Iron: 6mg

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59 Comments

  1. Ruth Devlin says:

    I’m making persimmon pulp in my crockpot for the first time and am not sure how much water to use…

    1. The Gracious Pantry says:

      Ruth – I would fill the crock about 1/3 of the way with water. Try putting the persimmons in first, and then filling the crock about half way. That usually gets the job done. If your pulp is very dry, its easy to add more water. If it’s very wet, you can always cook the pulp with the lid off for a few additional hours on high temp.

  2. You don’t mention how much water to put into this recipe?

  3. Yvonne Ruiz says:

    Do I have to make pulp to use for bread? I’ve tried 2 different recipes for persimmon bread and neither one worked out. I’m so determined to make it!!!

    1. Yvonne – Yes, because of the consistency. It’s similar to baking with apple sauce. That is, assuming you are talking about my persimmon bread recipe. I can’t speak for somebody else’s recipe.

  4. I wonder, how long would it take to cook if you DON’T have a crock pot/slow cooker?!!

    1. Linda – I would simmer it on the stove top. I’m guessing about an hour, give or take. Just keep the heat low and stir occasionally to make sure nothing is burning on the bottom of the pot.

  5. Sue Frederick says:

    5 stars
    I love your site! Found it by searching for persimmon pulp. My husband is quite ill and eats very few things, one of them being persimmon pudding, a recipe from his grandmother. Last week his brother flew down from Illinois and brought with him frozen persimmon pulp from wild persimmons around their house. A delight for my husband. Any chance you know where to find persimmon pulp? I don’t see any persimmons in the store. Thank you so much!

    1. Sue – Welcome! Happy you found me! 🙂 I have never purchased persimmon pulp. I have only made it myself. I didn’t even know it was possible to purchase it. Persimmons are an annual thing, so it may be quite difficult to find it in the stores until later in the year, if they carry it at all. I wish I knew more. Have you tried amazon?

  6. When do you add the honey??

    1. Barbara – There is no honey called for in this. But if you want to add some, you certainly can. I would add it just after making the pulp while it’s still hot. Just stir it in to taste.