The mouthfeel of persimmons varies dramatically between cultivars, most notably the apple-crisp fuyu meant to be eaten out of hand, and the custardy hachiya, which is best enjoyed with a spoon.

Add next 3 dry ingredients and pulse to stir. Pour out dry ingredients and set aside. (They can be stored in ungreased baking pan) Put persimmon puree (thawed if frozen) into food processor. Check ...