We usually eat astringent cultivars. We make them ripe in 10L closed containers where we put 2-3 apples among 10-12 persimmons. In this manner they ripen very well and they don't get dry.
If we dry them we cut them in 4-5mm thick discs before they are soft. Drying them removes astringency, too.
There is an option to dry them without cutting -it's called hoshigaki. You peel them and put a needle in the fruit stalk and then you hang them in pairs with a thin rope... They do dry for a long time, but you don't have to slice them :-) -They taste differently, slightly resemble dates..
We usually eat astringent cultivars. We make them ripe in 10L closed containers where we put 2-3 apples among 10-12 persimmons. In this manner they ripen very well and they don't get dry.
If we dry them we cut them in 4-5mm thick discs before they are soft. Drying them removes astringency, too.
There is an option to dry them without cutting -it's called hoshigaki. You peel them and put a needle in the fruit stalk and then you hang them in pairs with a thin rope... They do dry for a long time, but you don't have to slice them :-) -They taste differently, slightly resemble dates..
https://duckduckgo.com/?q=hoshigaki+persimmon&t=vivaldi&iar=images&iax=images&ia=images
Great info , thanks for sharing Klemen.