I let them get really, really ripe and then scoop out the pulp, remove any seeds, freeze in one cup portions. I have one son that goes bonkers for persimmon cookies so I make them for him every year. I have some persimmon pulp that has been frozen for three years and it still is good! I, personally, don't care to eat them, but LOVE to use them in cooking. they work well in a bread recipe too. Lots on internet.