Some recipes that call for frozen persimmon pulp are lemon-glazed persimmon bars and persimmon chews. To make a persimmon dreamsicle, blend frozen pulp from 3 large persimmons with 4 ounces of cream cheese and 1 pint of lemon sorbet until well-combined, and then spoon it into ramekins.
To make persimmon chews, heat 1 cup of frozen persimmon pulp, 1 cup of dark brown sugar, 2 egg yolk, 1 tablespoon of butter and 1 cup of chopped black walnuts in a double boiling for 25 minutes, and then allow the mixture to cool until it can be handled. Roll the mixture into balls and through more chopped walnut and some powdered sugar, and chill before serving.
Make lemon-glazed persimmon bars by first combining 1 cup of frozen persimmon pulp and 1 teaspoon of baking soda in one bowl. Whisk 1 egg, 1 cup of sugar, 1/2 cup of oil and 8 ounces of minced pitted dates in another bowl. Mix 1 3/4 cups of sifted flour, 1/4 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of salt in a third bowl. Fold the flour and persimmon mixtures alternately into the sugar mixture, and spoon the batter into a greased jelly roll pan. Bake the bars at 350 degrees Fahrenheit for 25 minutes, and spread the tops with a lemon glaze made from 1 cup of powdered sugar and 2 tablespoons of lemon juice.