Forktionary

Persimmon Pulp

Diospyros kaki Fruit, Baking Ingredient

Persimmon Pulp Fruit, Baking Ingredient

At a Glance

  • Category Fruit, Baking Ingredient

The Forktionary Angle

"The autumnal essence for moist, fragrant bakes."

Definition

The soft, sweet flesh of ripe persimmon fruit, typically pureed, used in baking for cakes, breads, puddings, or as a fruit base.

Best Usage Adds moisture and unique flavor to quick breads, cookies, cakes, and puddings.
Ripening Science Astringent varieties must be fully ripe and soft to lose their puckering tannin taste.
Storage Tip Store fresh pulp refrigerated for 3-5 days; freezes well for up to 6 months.

Flavor Profile

The primary flavor notes for Persimmon Pulp are:

Sweet honey-like sometimes cinnamon-spiced mild pumpkin-like notes

Chef’s Secret

Freeze excess persimmon pulp in measured portions (e.g., 1/2 cup) for easy use in future baking projects throughout the year.

Best Substitutes

Pumpkin Puree

adjust sweetness
Ratio 1:1

Mashed Ripe Banana

Ratio 1:1

Applesauce

Ratio 1:1

Buying Guide

Source very ripe Fuyu or Hachiya persimmons; Hachiya must be extremely soft to be non-astringent.

Culinary Pairings

Cinnamon nutmeg ginger cloves walnuts cream cheese frosting bourbon

Recipes Using Persimmon Pulp

Aunt Edna's Persimmon Pudding image
American Number Of Servings Main Ingredient Sweet

Aunt Edna's Persimmon Pudding

Unlock the secret to a family heirloom! This Persimmon Pudding recipe, passed down through generations from Aunt Edna to my Aunt Shirley and finally to me, captures the nostalgic flavors of cherished family reunions. After perfecting this recipe, I'm thrilled to share this incredibly moist and delicious dessert, just as I remember it from childhood. Get ready to impress your family and friends with this unforgettable treat – a true taste of tradition!

See Complete Recipe