I am blessed with an overabundance of Hachiya persimmons…as is everyone else with a persimmon tree this time of year. This is the first year I’ve lived with this tree, and I have never even tasted, let alone prepared one of the little beasties.
I do know that I must wait until they are very mushy. I have a two recipes (one for cookies, one for pudding), and I can make those for the holidays, when there will be people around to eat them, but otherwise I’m stumped. Google searches have not proved to be much help (although that might be due to DOE [dumb operator error] rather than lack of actual information…)
I’d love to find some savory recipes; any recipes/ideas/suggestions/reasons why nobody uses these things in savory food?