Persimmon Puree | Single-Fruit Baby Food for 8 Months and Up

Hold the fruit in your palm and gently press it with your thumb. The flesh should give way easily, and the thin skin should be wrinkled in places. Do not use a firm fruit with the texture of an apple; its tannins can leave a dry feeling in a baby’s mouth and make the puree astringent. If the fruit is not ready, ripen it as described in the note.

Remove the stem and green sepals, then cut the fruit in half. Use a teaspoon to scoop out the flesh without scraping the skin; the flesh near the skin is more fibrous and astringent. Remove any flat seeds you find.

Mash the flesh with a fork, then press it through a fine-mesh strainer with the back of a spoon. Even fully ripe fruit can contain fine fibrous strands, which will remain in the strainer. Serve the puree promptly, as it darkens when exposed to air.