I spent yesterday morning "squishing" persimmons. I absolutely love persimmon pudding and now we can have it for Thanksgiving. I have been checking them for about 3 weeks now. They were still too hard after the first freeze and even the next week, but finally they got soft. I had about twice as much seed and skin gunk as pulp. The struggle to get enough pulp must be what makes the pudding so desired. I ended up freezing about 7 pints.