Prep Time:20minutes            minutes

    Cook Time: 4hours                hours

   Total Time: 4hours             hours 20minutes                   minutes 

     Servings: 1 batch            Calories: 300kcal

Equipment:-

Slow Cooker

Colander OR hand blender OR food processor

Ingredients

4 medium Fuyu persimmons

1 tsp. ground cinnamon

2 cups water (or less. You don't want to fully cover the persimmons, so if you don't need it all, don't use it all.)

Instructions:-

Wash, de-stem and cut the persimmons into quarters.

The persimmons cut and de-stemmed and ready to go into the slow cooker.

Put the persimmons, water and cinnamon in a slow cooker.

The persimmons, cinnamon and water in the slow cooker, ready to cook.

Cover with a lid and cook for approximately 4 to 6 hours. You know they are done with you can squish a piece against the side of the slow cooker without too much resistance.

Squishing a persimmon against the side of the slow cooker to check it's doneness.

Now you have three options. You can transfer the persimmons to a colander set over a pot or bowl to catch the pulp. (You can discard any water left behind in the slow cooker, but use about a ¼ cup when mashing or blending. Just enough for an apples sauce consistency.)

The persimmons, transferred to a colander to be mashed.

Start mashing them.

Mashing the persimmons with a potato masher to make the persimmon pulp.

If you find that you are not getting enough pulp to come out (this can happen, it's not a big deal), simply transfer the persimmons and a small amount of their cooking water to a food processor, or use a hand blender directly in the bowl.

Blending the persimmons with a hand blender to get the right consistency for persimmon pulp.

Blend in pulses until you have the consistency of apple sauce. Store in the fridge up to 4 days or freeze up to 6 months.

The finished persimmon pulp sitting in a white, square dish.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.