Persimmon Sauce Recipe

persimmon pulp

Persimmons are currently in season here in Southern California. Having never been a big fan I tried to concoct a recipe I would like. This is what I came up with.

3 ripe persimmons
3 garlic cloves
4 tsp Bragg’s Liquid Amino (a soy sauce substitute)
a dash of sesame oil
1 minced jalapeno without seeds
1 TBS Sambal Oelek (chili paste). If you like really spicy use 2 or 3 TBS.

Separate persimmon flesh from skin and place in a large glass bowl.
Add garlic, liquid amino, minced jalapeno, and Sambal Oelek. Mix together.
Then lightly pulse with an immersion blender. Final result will be like a thick soup.

Makes about 1 1/2 cups.

I made shrimp with bok choy for two and mixed about half of the above (3/4 cup) at the end and served it over fried rice. It was super yummy. Please try and let me know what you think. Cheers!

Bragg’s Liquid Amino


sambal oelek
Sambal Oelek (Ground Fresh Chili Paste)


persimmon sauce
Persimmon Sauce

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