What do you think of speeding up the "ripening" process for an Hachiya persimmon by freezing it overnight and then letting it sit for a few days? I am feeling impatient, and knowing that it could take weeks for the Hachiyas I just bought to ripen, am interested in this alternate method. Does it compromise the flavor of the fruit? Is the texture (super squishy in the case of a dead ripe Hachiya) the same? Thank you!!