"notbob" > wrote in message
news:Rjosc.109509$xw3.6303196@attbi_s04...
> On 2004-05-24, Charles Gifford > wrote:
> >
> > 1 cup persimmon pulp
>
> Thanks for the recipe. What type persimmons are best for this?
>
> nb

I never remember the names. You want the ones that get soft before eating.
To make persimmon pudding, you need to let them get very, very soft and
slightly disgusting looking. Then they are soooooo sweet!

Charlie