In article . com>,
"Bronwyn" > wrote:

> Hi gang,
> A neighbour has given a bag of persimmons. She says this particular
> variety does not ripen to the sweet soft pulp of others, and that it
> stays crisp like an apple.
> Has anyone cooked this variety? I am thinking maybe they could be
> poached in a vanilla syrup and that the skins would slip off. Would
> this work?
> I googled on this ng and found a long thread on cooking the more common
> variety but none on this one.
> TIA
> Bronwyn
> Oz
>

Freeze them for a couple of days, then thaw them out.
That should soften them and that is what my mom did to make her
persimmon puddings.
--
K.

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