We have little experience eating/cooking with persimmons. We grew up in a geography where persimmons are not a native plant and we didn't know what the heck they were until we moved to California many years ago. Still, it has only been very recently that we've taken to eating them. We typically eat them raw on salads or over muesli for breakfast.
How do you eat them? If you bake with them, have you found a recipe that allows their delicate flavor to survive in the face of all the sweet spices typically added to persimmon pudding or cake?
Cheers, Steve & Jason