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.