It's important to look for very ripe Hachiya persimmons — they are incredibly astringent and tannic when not at their peak. The fruit should feel like a water balloon when squeezed and appear almost translucent.
Active time: 5 min Start to finish: 5 min
Cooks' note:
Purée keeps, chilled, 3 days (cover surface with a round of wax paper, then cover bowl with plastic wrap) or frozen 1 month in an airtight container.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 lb very ripe Hachiya persimmons
Preparation
Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. (Discard solids.)
