I have a question about the recipe "Chocolate Persimmon Muffins" from thirschfeld.
Could you tell me about how to "pulp" a persimmon. I've never seen it prepared, including at my go to store for this type of product, Kalustyan's here in NYC. This time of the year, both Fuyu and Hachiya are available and I would like to try this recipe. How ripe? How do I prepare? Thanks!
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