I saw some great looking in-season persimmon at the market and wondered if anyone has ever added it to their mash? Anyone?
I haven’t tried it, but I have eaten them and I recommend cooking them before adding to a mash - particularly if they are a little under ripe. When under ripe, they are loaded with proteases, and will make quick work of the enzymes in the mash - or in your mouth :o A quick cook should denature the proteases and also gelatinize the starches. YOu might want to add a little pectic enzyme to prevent haze.