Persimmons
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. | |  |
| The
most challenging part of making persimmon pulp is separating the flesh from
the seeds. I use a mesh "delicates" laundry bag. | |  |
| Place
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
handle. | |  |
| Here’s
the messy part. Make sure everything has been washed well.
Then proceed to squeeze the pulp through the bag, leaving the seeds
inside. | |  |
| The pulp is like glue when it dries, keep everything
wiped clean. | |  |
| Freeze the pulp in 2 cup/1 pint bags (480 ml). Discard seeds and skins. | |  |
