How to Freeze Persimmon Pulp
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. Does this Spark an idea?
Things You'll Need
- Knife
- Spoon
- Bowl
- Blender, food processor, fork or potato masher
- Ascorbic acid
Instructions
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1
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.
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2
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.
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3
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.
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4
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.
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Tips & Warnings
If you are purchasing persimmons specifically for the purpose of freezing them, select an astringent variety -- such as the Hachiya -- instead of a non-astringent variety, including the Fuyu type. Astringent persimmons freeze better, while non-astringent persimmons are best when eaten fresh.
Freeze the persimmon pulp in amounts that you will be able to use at once. If you generally use a cup of persimmon pulp at once, for example, freeze the pulp in 1-cup units. This allows you to thaw only as much as you need.
References
Resources
- Photo Credit persimmon i image by Eric E from Fotolia.com
