Allow persimmons to ripen to an appropriate degree before eating them. Fuyu persimmons are suitable for consumption whether they are crunchy or tender. Hachiya persimmons are fit for eating when they are extremely soft, as they can be unpleasantly astringent when they are not sufficiently ripe.
The skin of a persimmon is edible, but some people may prefer to peel it and eat only the flesh. When a Fuyu persimmon is still firm, remove the green top, and bite directly into the fruit, or slice the persimmon into pieces before serving it. Add firm persimmons to salads, or roast them in the oven. When a Fuyu or Hachiya persimmon is very soft, gently pluck off the green top, and retrieve the flesh with a spoon. Add soft persimmons to baked desserts, or puree them to make sauces.
Persimmons also work well as a topping for oatmeal or as an ingredient in chutney. Alternatively, dehydrate persimmons to make dried persimmon snacks, or freeze them to make a sorbet. Enjoy persimmon flesh with yogurt, nuts and honey, or blend it with ingredients such as milk and spices to make a smoothie. To make a persimmon vinaigrette, blend persimmon with vinegar, olive oil, mustard and herbs. To make a persimmon gazpacho, combine diced persimmons with diced vegetables, tomato juice, olive oil and cider vinegar.