[rtrvrtrnr]

I saw some great looking in-season persimmon at the market and wondered if anyone has ever added it to their mash?  Anyone?

[pjj2ba]

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      A quick cook should denature the proteases and also gelatinize the starches.  YOu might want to add a little pectic enzyme to prevent haze.