I recently bought a box of fuyu persimmons (somewhere between 2 and 3 pounds), and they are very ripe right now. They're about as squishy as a ripe haicha persimmon, with a bit of resistance if you squeeze slightly.
What would be a good recipe to use to prepare these? Or should I just eat them out of hand and get some ripe haichas instead if I want to make a pie? It seems that many of the recipes act like there should be no structure whatsoever in the persimmon, implying that they were written for haichas.
I haven't tasted them yet, as I don't want to come up short if the recipe calls for a lot.
Thanks for your help.