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Every fall I try my best to like both of those. I've always had them growing in my yard or a neighbor's and had friends who are so excited to share from their trees. I just can't. I'm thinking of making an apple butter type spread with the persimmons this year, we'll see.
You have to get them to the perfect ripeness. They have to be like a gooey egg consistency. I usually keep pushing on it with my fingers until it feels like goo inside of leather. Then…. 👨🏼🍳👌💋
:: :shudder: :: I know, I try.. it's just.. ew.. I can tolerate them in a persimmon pudding which is a steamed sticky cake. My grandparents were British and I guess that's a thing there. They have to be that consistency for the pudding, we used to joke that they had to feel like "an old lady's triceps" before making it. Now that I'm middle aged I'm on the lookout for persimmonyness in my arms.