Persimmon Puree
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- —
- Difficulty
- Easy
Ingredients
- 1 very ripe Hachiya persimmon (or 2 firm-ripe Fuyu persimmons)
Method
- 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.
- 02
Remove the leafy top and cut the persimmon in half.
- 03
Scoop out the flesh using a spoon, discarding any seeds.
- 04
Place the flesh in a blender and blend until velvety smooth.
- 05
For Fuyu persimmons, lightly steam for 3–4 minutes first if the flesh is still firm. Cool completely before serving.
Gallery
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.
Nutrition note
Good source of vitamins A and C. Contains fiber and antioxidants. High in natural sugars.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
