This isn't so much a recipe as a sharing of knowledge and the beauty that is persimmons.
We have some very generous neighbors who have been sharing fruit with us during the past month. We've been given Hachiya, Fuyu, and even a few Coffeecake Persimmons. I love both the Hachiya and Fuyu varieties and am still waiting to try the Coffeecake because they aren't yet ripe. The Hachiya persimmons are possibly the most astringent fruit in existence when hard but are like eating jelly when ripe, in both their consistency and flavor. The Fuyu can be eaten hard or as they soften but become sweeter as they soften and darken in color. Ewan will bite into a Hachiya persimmon and eat the entire thing as the "jelly" runs down his face and arm. I like eating these in a slightly more civilized way, with a spoon after slicing off the top. I have also made persimmon smoothies and a batch of both persimmon cookies and persimmon bread from the Hachiyas, recipes to hopefully come soon.
After being given so many Hachiya Persimmons, I decided to try drying them. I read in several places online that they could be dried before they are ripe. I was pretty skeptical having tried to eat one last year before it reached its full ripeness and was only kind of soft, an experience I won't soon forget. So step one was a comparison, drying one fully ripe Hachiya and one that was still hard. Surprisingly, I greatly preferred the unripe one, and it was actually very sweet. This was a great discovery since drying them at their peak of ripeness is kind of like drying a bunch of jelly. They would probably make good fruit leather at that point, something I might try in the coming weeks.
So if you have a Hachiya Persimmon tree and a dehydrator or know anyone who does, pass on this bit of knowledge. I've been telling my neighbors but have to bring along some of my dehydrated fruit to prove it because if you've ever eaten one of these fruits before its ripe, it definitely is difficult to believe.