Ripe persimmons can offer a vibrant burst of flavor contained in relatively few calories. A single persimmon offers about 32 total calories, of which only one is from fat, according to SELF NutritionData. But these flavorful fruits do not stay good for very long; once they become ripe, even the refrigerator will only keep them good for two to three days. If you wish to enjoy their flavor for longer than that, you can freeze their pulp instead. The frozen pulp will maintain its quality for up to approximately a year.
Things You'll Need
- Blender, food processor, fork or potato masher
- Ascorbic acid
Wash the persimmons thoroughly, then cut them in half. Use a spoon to scoop the innards out of the skin and into a bowl. Discard the skins, and remove and discard any seeds you find while scooping out the innards.
Mash or puree the persimmon flesh. You can do this in a blender or food processor, or manually with a fork or potato masher. Again, remove and discard any seeds you find during this process.
Add 1/8 tsp. ascorbic acid per quart of persimmon puree you wish to freeze. This will help prevent discoloration. Stir the puree well to completely integrate the ascorbic acid into the puree.
Scoop the persimmon puree into airtight freezer-safe containers. Seal each container tightly, then put them into your freezer. Use the frozen persimmon pulp within 10 to 12 months for the best results and the highest quality.