I see what you mean...it took me nearly an hour to locate this for you sweetie:
To make persimmon pulp, simmer the persimmons
five to ten minutes in a heavy covered saucepan over low heat, stirring
often, with enough apple juice or other fruit juice to prevent burning
or splattering. Cool the mixture, then pass it through a food mill
using the coarsest strainer to remove the large seeds. Or just pick out
the seeds with your fingers. Expect to get one part pulp from two parts
whole persimmon fruit.
Here is the web-site from which said information was procured:
www.wildmanstevebrill.com
To make persimmon pulp, simmer the persimmons
five to ten minutes in a heavy covered saucepan over low heat, stirring
often, with enough apple juice or other fruit juice to prevent burning
or splattering. Cool the mixture, then pass it through a food mill
using the coarsest strainer to remove the large seeds. Or just pick out
the seeds with your fingers. Expect to get one part pulp from two parts
whole persimmon fruit.
Here is the web-site from which said information was procured:
www.wildmanstevebrill.com
