I normally use a blender or food processor to turn fruits and vegetables into pulp for sauces and soups. But when testing the spiced persimmon frozen yogurt recipe for our March 2014 issue, I grabbed a box grater instead. Holding a soft, ripe Hachiya persimmon by the stemmed end, I grated it over a plate. The skin curled back, and the flesh easily yielded. I was rewarded with a smooth pulp and very little cleanup.