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!!
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)