It's important to look for very ripe Hachiya persimmons — they are incredibly astringent and tannic when not at their peak. The fruit should feel like a water balloon when squeezed and appear almost translucent.

　　Active time: 5 min Start to finish: 5 min

Ingredients

　　2 lb very ripe Hachiya persimmons

　　Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. (Discard solids.)

　　Cooks' note:

　　Purée keeps, chilled, 3 days (cover surface with a round of wax paper, then cover bowl with plastic wrap) or frozen 1 month in an airtight container.