I have put two rounds of persimmons though my food mill so far. I probably have a quart of pulp frozen, but haven't touched the majority of fruit yet. If you have ever bitten into a persimmon that isn't 100% ripe, you know why I'm waiting. The perfect persimmon exists when it ripens into a near mushy orb. That is the perfect time to process. Too early and you have a mouthful of chalk.
I really love persimmon smoothies, but I hope to get creative with some other ways to enjoy the pulp.
Image credit: Cale Ruiz