Storage: Hachiyas are usually shipped under-ripe to protect them from bruising. They can be kept in the fridge in this state, or taken out and ripened at room temperature over several days. This ripening process can be sped up by wrapping them in a paper bag with a ripe banana or apple, as these fruits exude ethylene. Once ripe, they are quite perishable.
For long term storage they can be air dried (depending on your climate) or frozen.
Shelf Life: Up to a month under-ripe in the fridge, up to two days in the refrigerator once ripe.
Hachiya persimmons pair well with other fall flavors like cinnamon, nuts (pecans, almonds, walnuts), cloves, nutmeg, sweet potatoes & yams. They can be mashed & mixed into baked goods, blended into a puree for sorbets, sauces, puddings and custards, or air dried.
Dried hachiya persimmons can be eaten as a delicious snack or stewed for desserts & sauces as you would apricots or prunes.
If you cut into your hachiya persimmon and discover that it is under-ripe and has an unpleasantly sour & tannic flavor, take the unconsumed portion and freeze it for 12-24 hours. Thaw it, and taste it again. It should be much better.