This post was updated on October 19, 2026.

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read my disclosure policy.

When my daughter Emmalee was little, I wanted her to try persimmons. Their naturally sweet, honey-like flavor makes them delicious in homemade baby food! I created two persimmon baby food purees with fresh herbs and fruit: Persimmon + Mint + Ginger and Persimmon + Blueberry + Basil. Both are easy to blend and introduce a variety of flavors to babies who are developmentally ready for solids, usually around 6 months old.

6-month-old Emmalee enjoying Persimmon, Blueberry & Basil puree.

What are persimmons?

Persimmons are sweet fruits originally from East Asia. Depending on the variety and ripeness, their flesh can be firm and crisp or very soft and almost jelly-like. For a smooth baby food puree, choose fully ripe, soft fruit.

Two common varieties are Fuyu and Hachiya. Fuyu persimmons are squat and tomato-shaped; they are non-astringent and can be eaten while still firm, although I prefer them ripe and soft for this puree. Hachiya persimmons are more elongated and pointed; they are astringent until completely ripe and very soft. An unripe Hachiya can leave an unpleasant dry feeling in your mouth because of its tannins. I used ripe Fuyu persimmons for both recipes.

Persimmons are seasonal, so you might not see them at the grocery store year-round. If you cannot find them in the regular produce section, try an Asian grocery store.

Can babies eat persimmon puree?

Yes. Soft, ripe persimmons can be offered as a smooth puree once a baby is developmentally ready for solids, typically around 6 months. Wash and peel the fruit, remove any seeds and firm core, and blend until smooth. Start with a small amount of a new food and watch for any reaction. Ask your pediatrician about individual feeding or allergy concerns.

What nutrients do these persimmon baby food purees provide?

Persimmons provide fiber and nutrients such as vitamin C and carotenoids. These contribute to a varied diet, but this puree is not a substitute for the iron-rich and other foods babies need as they begin solids.

Mint and ginger add refreshing and lightly spicy flavor. I like using small amounts of herbs and spices to help introduce different tastes without added salt or sugar. There is no need to rely on these ingredients to treat congestion or stomach discomfort.

Blueberries contain fiber and naturally occurring plant pigments, while basil adds a fresh, aromatic flavor. Blend everything thoroughly to a texture appropriate for your baby. These purees can be one part of a varied diet.

How long will homemade baby food last?

Refrigerate freshly prepared homemade baby food promptly in a clean, airtight container. Use it within 1–2 days, and throw away any leftovers from a bowl your baby has eaten from.

For longer storage, freeze the puree in individual portions and use within 1–2 months for best quality. Thaw in the refrigerator rather than on the counter. Click here for more information, tips, and tricks on storing homemade baby food.

I like using baby food freezer storage trays for individual portions. Their lids make it easier to stack and store small batches.

What else can I do with these baby food purees?

Both persimmon purees are lovely mixed into plain, unsweetened, pasteurized whole-milk yogurt, once your baby has tried and tolerated dairy.

For older kids and adults, they also make a delicious topping for yogurt and granola bowls.

You can also freeze the mixture in age-appropriate popsicle molds for older children, with close supervision. For babies just starting solids, serve these mixtures as spoonable purees rather than hard frozen popsicles, which can pose choking or mouth-injury concerns.

How do you make the persimmon baby food purees?

These homemade persimmon baby food purees are incredibly easy to make! Both recipes use fresh, ripe Fuyu persimmons and require no cooking.

Simply choose your favorite flavor combination, prepare the fruit, and blend everything until smooth.

Ingredients for Persimmon, Mint + Ginger Baby Food Puree

4 ripe Fuyu persimmons, peeled and roughly diced
1/2 teaspoon of grated ginger
a few fresh mint leaves

Ingredients for Persimmon, Blueberry + Basil Baby Food Puree

2 ripe Fuyu persimmons, peeled and roughly diced
1/2 cup of blueberries
a few fresh basil leaves

Step-by-Step Instructions

The preparation is the same for both recipes. Just use the ingredients from your chosen variation.

Step 1: Prepare the Persimmons

Wash the persimmons thoroughly and remove the leafy tops.

Cut each persimmon into quarters, remove any seeds or firm core, and peel away the skin. Roughly dice the flesh into smaller pieces.

Although Fuyu persimmons are often seedless, it’s always a good idea to check.

If you’re making the blueberry variation, wash the blueberries thoroughly as well.

Step 2: Add the Ingredients to a Blender

Place the prepared persimmons into a blender or food processor.

Add the remaining ingredients for your chosen variation:

Mint + Ginger: Add the grated ginger and fresh mint leaves.
Blueberry + Basil: Add the blueberries and fresh basil leaves.

Make each variation separately.

Step 3: Blend Until Smooth

Blend everything until the puree reaches a smooth consistency.

If the mixture is too thick, add a small splash of water, prepared infant formula, or breast milk. Add liquid gradually so the puree doesn’t become too watery.

For babies just beginning solids, aim for a smooth texture. As your baby develops more advanced eating skills, you can gradually introduce thicker textures.

Step 4: Serve and Enjoy!

Check that the puree is at a safe serving temperature and has a consistency appropriate for your baby’s development.

Serve immediately or refrigerate promptly for later.

You can also stir a little into plain, unsweetened, pasteurized whole-milk yogurt if your baby has already tried and tolerated dairy.

Tip: If mint, ginger, blueberries, or basil are new to your baby, introduce unfamiliar ingredients individually when appropriate before combining them.

Persimmon Baby Food FAQs

Can I use Hachiya persimmons instead of Fuyu?

Yes, but only when Hachiya persimmons are completely ripe and extremely soft, with no astringent taste. I used ripe Fuyu persimmons in these recipes.

Do I have to cook persimmons for baby food?

No. Fully ripe, soft persimmons can be washed, peeled, and blended without cooking. Make sure the puree is smooth and suited to your baby’s eating skills.

Can I add yogurt to this persimmon puree?

Yes. You can stir in plain, unsweetened, pasteurized whole-milk yogurt after your baby has tried and tolerated dairy.

Can I freeze persimmon baby food?

Yes. Freeze in small portions, use within 1–2 months for best quality, and thaw safely in the refrigerator.

Try these other delicious baby food recipes!

A Quick Baby-Feeding Reminder

Disclaimer: These recipes are for babies who are developmentally ready for solids, usually around 6 months. Introduce unfamiliar ingredients separately when appropriate, serve in a safe texture, and speak with your pediatrician if you have questions about allergies or feeding readiness. This article is educational and not a substitute for individualized medical advice.

Persimmon, Mint + Ginger Baby Food Puree

3.53 from 19 votes

This easy persimmon baby food puree combines naturally sweet Fuyu persimmons with fresh mint and ginger. A flavorful homemade puree for babies around 6 months and older!

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 1 cup

Course: Baby Food Purees and Mashes

Cuisine: Baby Food Purees and Mashes

Ingredients Equipment Method Notes

Ingredients

4 ripe Fuyu persimmons peeled and roughly chopped
1/2 teaspoon fresh grated or chopped ginger
a few fresh mint leaves
water, breast milk or baby formula as needed

Equipment

Food Processor
blender

Method

Wash and peel the persimmons. Remove the leafy tops, cores, and any seeds. Roughly dice the flesh.
Place the persimmons, grated ginger, and washed mint leaves into a blender or food processor.
Blend until the puree reaches your desired consistency. If needed, add a small amount of water, prepared infant formula, or breast milk to thin the puree.
Check that the puree has an age-appropriate consistency and serve immediately, or refrigerate promptly for later.

Notes

Recipe Tips:

Choose ripe, soft Fuyu persimmons for the best flavor and consistency.
Always remove the leafy tops, cores, and any seeds before blending.
For an extra-smooth puree, use a high-powered blender.
Add liquid gradually to avoid making the puree too thin.
Start with small amounts of herbs or ginger when introducing new flavors.
Try mixing the puree with plain, unsweetened whole-milk yogurt if your baby has already tried and tolerated dairy.
Refrigerate homemade baby food promptly in an airtight container for 1–2 days, or freeze in individual portions for 1–2 months for best quality.
Discard any leftovers from your baby’s serving bowl.

Feeding Note: These recipes are intended for babies who are developmentally ready for solid foods, typically around 6 months old. Introduce new ingredients separately when appropriate, serve in an age-appropriate texture, and consult your pediatrician about feeding or allergy concerns.

Persimmon, Blueberry & Basil Baby Food Puree

5 from 4 votes

This homemade persimmon baby food puree combines sweet Fuyu persimmons, juicy blueberries, and fresh basil. An easy, flavorful fruit puree for babies around 6 months and older!