Persimmon Puree

Ingredients

• 1 very ripe Hachiya persimmon (or 2 firm-ripe Fuyu persimmons)

Method

1. 01

   Use only Hachiya persimmons that are fully ripe and extremely soft (like jelly), or Fuyu persimmons that are firm-ripe. Astringent varieties must be fully ripe or they will taste very bitter.

2. 02

   Remove the leafy top and cut the persimmon in half.

3. 03

   Scoop out the flesh using a spoon, discarding any seeds.

4. 04

   Place the flesh in a blender and blend until velvety smooth.

5. 05

   For Fuyu persimmons, lightly steam for 3–4 minutes first if the flesh is still firm. Cool completely before serving.

How to offer

Serve on a soft spoon. Only use fully ripe Hachiya persimmons — unripe ones are extremely astringent and unpleasant for babies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.