For keeping ripe persimmons out of season, or simply enjoying a new taste, try making "instant sorbet" this way:
Cut off a small piece of the pointed tip (hachiya) or flat top (fuyu), large enough to fit a spoon, then wrap the fruit tightly and freeze up to 3 months. When ready to use thaw the persimmon in the refrigerator just until spoonable-about 4 hours, do not thaw completely or the fruit will be mushy. Scoop the semi-frozen pulp and enjoy as is, or use in recipes.
