I assume you are talking about the tall pointy ones? I've found that they taste sweet but that awful sour fuzz gets on your tongue even when they are ripe. You have to wait untul they are super mushy overripe to eat them, and even then it's risky.
In some stores in Southern California they call those "cooking persimmons" so i gather that they make for great pies if you cook them. Not sure about freezing them, i might try it just to see if it works.
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