persimmon pulp...with skin or without?
I just found out about an American persimmon tree on the campus where I work. I can collect fallen fruits 2 or 3 times a week, and IÂd like to make some persimmon pudding. The recipes IÂve found just say to use persimmon pulp, with no instruction on how to make that.. Can I just remove the seeds then puree the whole thing, skin and all? Do I need to remove the skin? That would really slow the process down.
Thanks for your input,