I know you have a different kind of persimmon but those people who have access to Haichiya persimmons should try making hoshigaki. It's a Japanese style persimmon that is peeled (no need to remove the seeds), then hung to dry, and during the weeks it's drying, it's massaged to break up the flesh and make it sweet. When it's done, it's heavenly and coated with a white substance that to the uninitiated looks like mold but it's natural SUGAR. They're exquisite and as the generation of older Japanese grandparents pass on, hoshigaki is becoming increasingly rare. In my area it sells for $35 a lb and sometimes customers are limited to a single lb because quantities are so limited. I learned how to make them from my Japanese boss, including traditional ways to cut the stem (with a "T"), how to tie and hang them over a bamboo pole, etc. but they still dry just fine without the traditional touches. And it's funny but I don't make them anymore. My local Jehovah's Witness contact makes them and gives me a bag each year and we end up talking about persimmons instead of the literature she's supposed to hand out. Some years she even forgets to give me literature. Yes, they're that good. Remember, they're worth $35 a lb!!! I give her fresh eggs and lemons and Japanese maple seedlings.
For Fuyu persimmons, I slice and dry them in a dehydrator. Delicious.
For soft persimmon pulp, I make my grandma's traditional persimmon pudding, an Ozark recipe that's originated as a type of English "pudding", a cake-like thing baked in a mold, brought to America and the Appalachians, then the Ozarks, and then to California. Cookies are also good. You can also layer it with whipped cream in a glass for a nice dessert. Soft persimmon can be substituted for any recipe that calls for applesauce or pumpkin. They can be made in jams and conserves. The pulp can be dried into fruit leather. It also is pretty good in chili.
Persimmons are also a good fruit to draw birds and animals. Flickers love them. Raccoons fight over them.