have very fragile skins when they are ripe. I use only the fallen
fruit. Collect them in a container of water. That prevents
them from crushing each other, and gets them clean.
most challenging part of making persimmon pulp is separating the flesh from
the seeds. I use a mesh "delicates" laundry bag.|
the persimmons in the bag and zip it up. It is best to use fewer
persimmons at a time than shown in this picture, as they become hard to
the messy part. Make sure everything has been washed well.
Then proceed to squeeze the pulp through the bag, leaving the seeds
| The pulp is like glue when it dries, keep everything
|Freeze the pulp in 2 cup/1 pint bags (480 ml). Discard seeds and skins.|