Depending on how firm the persimmon is, or what variety, making persimmon pulp is a breeze! If making pulp with Fuyu Persimmons, blending them in a food processor would be the best option, since they're pretty firm. Hachiya Persimmons get super mushy before they stop being astringent enough to eat. This makes them very easy to pulp. Applying slight pressure while holding them in your hand will easily turn them into pulp. However, if you want to be more civilized, you can peel the skin off, or even scoop out the flesh from within the skin and mash with a fork.