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ISO: Questions on persimmons

Misc.
Hi, everyone! A friend of mine just gave me a large bag of fuyu persimmons (the small, hard ones). I was going to make persimmon pudding. However, I have always used the larger, softer hachiya persimmons. Can I use the fuyus the same way? Will they lose some of their astringency if I freeze them first? Do I even need to do that since I hear that the fuyus are not as astringent as the hachiyas? Any information any of you have will be greatly appreciated!

Happy Holidays,

Marilyn
MsgID: 0086609
Shared by: Marilyn, Tracy CA
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Questions on persimmons
  Marilyn, Tracy CA
2 Recipe(tried): Crisp Persimmon Pie
  Linda Bonners Ferry Id
3 Thank You: Persimmon Pie
  Marilyn, Tracy CA
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