So we pureed loads of them and are using some and freezing others. They are portioned in 2-cup ziploc baggies in the freezer.
Recipe: Persimmon Sorbet
2 cups pureed Hachiya persimmons (skins and all)
1 teaspoon Vitamin C crystals (we got ours at Trader Joe's but it is 100% ascorbic acid. You could also use the juice of a lemon and the zest)
Partially freeze a ziploc of puree. Mix in the vitamin C powder. Enjoy!
You could also put into your ice cream maker according to the manufacturer's instructions.