To make Persimmon Puree, remove stems and leaves from 2 medium Fuyu persimmons. Dice and place in a blender with 1/4 cup fresh squeezed orange juice or water. Puree until smooth. Store in fridge for 3-4 days, or freeze for several months. For individual servings, spoon 1 tablespoon of the puree into an ice cube tray and freeze. Store cubes in freezer-safe container or bag.