Oil-free baking can seem daunting at first, but its actually very simple. Just substitute any mashed fruit or vegetable for oil – et voila!
The riper the fruit the better. These persimmons were so squishy they nearly burst in my hands before peeling. Tip for peeling: use a super sharp knife – not a peeler. Cut off the top, make a few slices down the sides, and peel the thick skin using your fingers.
How many cups of persimmon pulp, please?
A little over a cup, I think. I always just use 2 med/large squishy persimmons.