Next year ask for them before they are ripe, colorful but not soft. Slice them about 1/4 to 1/3 inch thick and place in a dehydrator for about 8-10 hours. Let them cool and zip lock baggie them. They taste like pumpkin pie and are incredibly sweet without having to add sugar or spice. They are amazing energy boosts. My friends always love them. The longer persimmons work better than the short stubby ones (two different types. I hope you enjoy them. Oh, if they are ripe use the mashed persimmon (no skin) just like you would zuccini or carrot bread .. makes a very moist bread/cake.

Pucker up! hehehe...sorry I could not resist. :)