Homemade Persimmon Pulp
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.
Tools
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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)!
Other Names:
DIY Persimmon Pulp, Persimmon Pulp
Yield:
Makes 1-2 cups
Added:
Saturday, October 1, 2011 - 12:05am
