I have a couple of ripe hachiya persimmons that have been in the fridge for about 2 weeks and they look fine aside from a black tip on one (both are VERY soft). Are they still okay to use for baking (pudding)? Don't want to get anyone sick and a bunch of websites I've found recommend eating ripe persimmons within a couple of days.
Can ripe persimmons last that long in the fridge? I'm wondering they they might be similar to bananas in having a longer lifespan for baking, but starting to look ugly. Hoping to try a new recipe.