We pick them , puree them without the skin, and use it for cooking...
This recipe is a medley from my husband's family recipes. I was given three recipes by my father in law which I added them and divided by 3 and came up with this...
3 cups of persimmon pulp
1 1/2 cups of all purpose flour sifted
3 cups of sugar
2 teaspoons of pure vanilla
1 1/2 cup of milk
1/3 cup of melted unsalted butter
Preheat oven to 300F.
In the bowl of a electric mixer whisk together eggs and sugar. Add the persimmon,vanilla, milk and butter. Add the sifted flour and mix it well.
Pour in a 9x13 oiled baking dish. Bake for 1 1/2 hour. It should look brownish in color and come off the sides. Remove from oven and let it cool to room temperature. Refrigerate for at least 4 hours and up to 3 days.