Persimmon Sauce

Preparation info

  • Yield: about

    2 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Hachiya persimmons have a slightly oblong shape and are pointed at the bottom end. They are very high in tannin and can be eaten raw only when fully ripe (the fruit should be almost jellylike throughout). The smaller Fuyu persimmon is shaped like a tomato. It has very little tannin and can therefore be eaten raw before it is completely ripe and soft. For this sauce, however, either variety should be very ripe and soft to the point of falling apart.


  • 1 pound 8 ounces (680 g) ripe persimmons, preferably Hachiya or cups (420 ml) strained persimmon pulp
  • 3 tablespoons (45 ml) lime juice
  • 2 tablespoons (30 ml) orange juice
  • 2 tablespoons (30 ml) honey
  • 2 teaspoons (5 g) cornstarch


  1. Remove the stems from the persimmons. Puree the entire fruit with the skin on, then force the puree through a fine strainer.
  2. Combine the persimmon pulp, lime juice, orange juice, and honey.
  3. Add just enough water to the cornstarch to make it liquid. Add to the persimmon mixture and bring to a boil. Remove from the heat and thin with additional orange juice if desired.