Picture of single persimmon on a branch - backlit

Turning Persimmons Into Pulp
Diospyros virginiana L.
(common, or American persimmon)


Picture of branch with persimmons
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OK...now you've harvested persimmons and you're standing there asking yourself , "How do I make persimmon pulp?"  You want to know how to put up (preserve) your harvest.  Most recipes call for persimmon pulp.  There are other methods of preservation as well.  It all really depends on how much freezer space you have, how much canning you want to do, or what might be more convenient for you.  I'll be highlighting several "how-to" pages as well as interesting examples of persimmon pulp-making innovation on these pages.  I will try to present everything from the person looking for a kitchen table method of producing a few pints to larger, more industrial methods.

One thing you should know is that early-ripening persimmons are usually juicier than later-ripening persimmons.  That makes sense as those which ripen later tend to spend much more time on the tree.  I have eaten a few persimmons which persisted on the tree in early April.  You don't find them often that late given that animals are voracious eaters of persimmons.  While the flavor of these persimmons was sweet, they were very dry ...almost mealy.  

Currently, you can use some of these methods for putting up some of your harvest, or you can do what most people do and make persimmon pulp for recipes.   I will be highlighting a number of methods in coming months and hope to cover some you'll find useful whether you're making a few pints for pudding, or hundreds or thousands for sale.  The methods and pictures will be uploaded as they are completed so it may take a little time.  

A QUICK NOTE BEFORE GETTING STARTED: The widespread method of pulp production using a standard Foley Food Mill is somewhat flawed.  The rough burs on the inside of the food mill are so rough it will cut into the seed coats and grind seeds.  This results in a sub-standard product...usually dark brown, with large bits of seed coat floating in the pulp, and having an off-taste.  Additionally, the majority of Foley Food Mills are plated (nickel???) ...and the metal plating wears off over time and during use.  This plating is probably getting into the food products run through it.  Worn metal plating isn't something you want to eat and I don't recommend anything that would adulterate your food.  For these reasons, I won't be showing that method here.

Always use a method that does NOT adulterate the pulp and discards whole seeds.  More methods to come!!!  Until then, enjoy some of those below.

Colander Method of Persimmon Pulp Production - Pictures by Jerry Lehman of Terre Haute, Indiana - this is the most commonly used method.

Honey Extractor Method

Persimmon Pulp Production Using a Laundry Bag - a new method discussed by Fiona McAllister of North Carolina