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Smooth Persimmon Puree – A Subtle, Silky Winter Fruit Spread
Some condiments shout. This one whispers. Our persimmon puree is the understated star of the condiment lineup—mellow, velvety, and not too sweet, making it the perfect companion to brighter, louder flavours.
We love using this during persimmon season when these sunset-hued beauties are at their peak, gently ripening on windowsills like moody jewels waiting to be pureed. Whether spooned over pancakes or layered into desserts, it brings a quiet depth to any dish.
Why We Love It
✔ Smooth, spreadable texture—just thick enough to cling to toast, not runny
✔ Gently sweet with citrus balance (thanks to lemon or lime juice)
✔ Pairs beautifully with other toppings like whipped cream, yogurt, or pavlova
This isn’t jam. It’s not quite a compote. It’s that in-between cousin that’s more versatile than you’d expect.
Our Moody Process
We peeled, cubed, and quickly soaked the persimmons in lemon water to keep them bright and lovely. Cooked them down with sugar and citrus. Added a touch of cornstarch for light thickening. Then blended them into a silky puree before passing through a sieve.
The result? A jar of cozy, soft-sweet puree that stores beautifully in the fridge for up to two weeks—though ours never lasts that long.
Serving Ideas
- Drizzled on pavlova or meringues
- Spooned over yogurt or granola
- Spread on warm scones or toast
- Layered into a parfait with whipped cream and berries
- Paired with rum raisin ice cream (trust us)
Final Thoughts
This persimmon puree is a subtle powerhouse—quietly gorgeous, never overpowering, and always ready to play well with others. The kind of condiment that makes you look effortlessly fancy… without really trying.
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✰✰✰✰✰ star TRY because it’s the perfect topping everything
Persimmon Puree
Equipment
- 1 strainer-sieve
- 1 sterilized jar
- blender
- 1 Pot
Ingredients
- 2 Persimmons, peeled, cored and cubed; browned parts removed
- ⅓ cup Sugar
- ¼ Lime or lemon juice
- 1 tsp Cornstarch
Instructions
- Peel, core and cut persimmon into cubes. Work quickly to prevent oxidization. This can be prevented by soaking in water with lemon, while preparing the fruit. Drain from water when ready to cook.
- Add persimmon, sugar, and lemon juice to pot. Stir and bring to a boil, then reduce heat.
- Add cornstarch and cook for 5-10 mins or until persimmon has softened and liquid has thickened.
- Take mixture off heat and let rest til cool for 10 mins.
- Put mixture into blender and blend until smooth puree.
- Pass puree mixture through a sieve into sterilized jar (or heat proof container).
- Seal jar and place in hot water for 10 mins.
- Keep in fridge for up to 2 weeks.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
