A versatile fruit, both astringent and nonastringent varieties can be enjoyed on their own when ripe. While the hachiya will provide a creamy pick-me-up, the fuyu will provide a crunchy treat. Both types of persimmons make good dried fruit.

Using soft persimmons

The sweet, date-like consistency of hachiya persimmons makes them a good choice for puddings, biscuits, cakes, and custard. The pulp is prepared from fully ripened persimmons, which have been washed and had the leaves removed. The fruit is crushed through a colander or food mill to separate the pulp from the seeds and skin. The pulp then may be used immediately or frozen for later use.

Using firm persimmons

Fuyu persimmons can be enjoyed as other firm fruits, such as apples and pears, and eaten whole, sliced, or chopped up and served over cereal and salads. Some people enjoy fuyu persimmons with the skin on; others prefer to remove it.