Wild Persimmon Pulp
If you have foraged wild persimmons and are looking to learn how to make wild persimmon pulp, this is it! Works for store-bough persimmons, too.
Ingredients
- 70 wild persimmons
- 1 tsp lemon juice
Instructions
- Rinse persimmons in water using colander and let drip dry.
- Remove stems and slice in half. Scoop out seeds using knife and pointed spoon (I use a grapefruit spoon with serrated edges). Reserve flesh.
- Place flesh in a blender and puree using pulse button.
- To store in freezer: Mix one-cup with one-teaspoon of lemon juice and store in freezer-safe container.
- To store in refrigerator: Mix one-cup with one-teaspoon of lemon juice and store in air-safe container for 2-3 days.