This is how it works whole or as a puree

Buy persimmons

Persimmons come on the market from October to April. The different varieties, like

• all kinds of Diospyros persimmons
• the Sharon fruit, a variety from Israel
• the persimmon, which can be eaten before it is actually ripe

should have a shiny, shiny skin when you buy it, not be damaged and give way a little when pressed lightly. Yellow or yellow-green as well as hard fruits are not ripe and have an astringent effect in the mouth due to their many tannins. The mucous membranes contract.
Ripe fruits are recommended for purchase, but they cannot be stored for long.

Store persimmons correctly

Store unripe fruits at room temperature for subsequent ripening. So they can slowly, within two to three weeks, go into the state of full maturity.
You can recognize ripe persimmons by their soft, almost jelly-like flesh. It is best to store the fruit in the refrigerator. This is how you extend their shelf life. However, the persimmon should be consumed after just under a week.

If larger quantities of the persimmons are ripe for consumption, there is the option of freezing the fruit.

Freeze persimmons

Persimmons can be frozen whole without any problems. You should freeze the fruits one by one and then store them in suitable containers in the freezer. Another way to freeze the persimmons is to first process them into puree and then freeze them in this form.
For the puree, the persimmons are freed from their firm, not very tasty skin and then pureed with a mixer. Since the pulp quickly turns unappetizing brown when exposed to air, you should add 5 tablespoons of lemon juice per kilo of puree.
The fruit puree can now be portioned and frozen in suitable freezer containers. The shelf life is around 8 to 12 months.