You can also keep unripe persimmons in your fridge, but they won’t ripen as quickly. If your persimmons are already ripe, don’t worry about keeping them at room temperature. You can go straight to freezing them.
You can also put your persimmons in a bag, but they might take a little longer to get firm.
Wrapping the fruit after it’s already frozen will make it less likely to bruise.
If you’re worried about freezer burn, place your persimmons into an airtight container before you freeze them. You can freeze whole persimmons indefinitely, but they’ll start to lose their taste and texture after about 3 months.
The persimmons will stay sweet even after they’re frozen.
Once your persimmons are ripe, you can feel free to snack on a couple before you freeze them. They’ll taste sweet, not astringent, so they’ll be delicious!
Persimmons may be easier to turn into a pureé if you skin them first.
If you go too fast, you run the risk of not breaking down each piece all the way. This can lead to some chunky pureé. If you don’t want to deal with a sieve, blitz your persimmon pieces in a food processor or a blender.
If you don’t have ascorbic acid, use lemon juice instead. Your pureé will taste fine without this, but it may turn brown.
Make sure you leave enough headspace at the top of the jar. If you’re storing 1 US pt (470 mL), leave 0. 5 in (1. 3 cm) of space; if you’re storing 1 US qt (0. 95 L), leave 1 in (2. 5 cm) of space. [10] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source Since you’re freezing your jars, you don’t have to sanitize them before storing your mixture.
You can use pureé in baked goods and jams.
