Two at a Time Baking

We have a persimmon tree in our front yard and for the past couple of years it has produced tons of beautiful persimmons.  I have been intrigued by these little yellow-orange-red tomato look-a-likes but I have never known exactly what to do with them.  Today I did some research in the hopes of finding some good recipes for persimmon baked goods.  The first thing I learned is that we have Fuyu persimmons (the other popular variety is Hachiya).  Fuyu persimmons are short, squat and heavier than you'd think given their size. Here is a good photo of one.  Much to my disappointment, the Fuyu variety seems to be used most frequently in salads (here are some interesting sounding ones here, here, here and here) while the Hachiya is the preferred variety for baking.  I'm not sure why - seems like a super ripe Fuyu has such a unique consistency that seems like it would work well in some type of baking (I will keep looking and experimenting).  After much online research and a taste test of different levels of ripeness, here is what I've learned:

• Unlike the Hachiya persimmon, the Fuyu persimmon can be eaten when it is firm (which has a crisp texture like an apple but tastes a bit astringent like a green banana) or when it is soft (when it has a sweeter taste)
• We didn't like them as much when firm and preferred them when they were softer
• The softest one we ate felt like a water balloon and I liked it (the consistency was almost like marmalade when you cut into it) but Erik didn't care for it
• It sounds like it's best to pick them when they are orange or red (not yellow) and they will ripen over time if left on your counter
• Don't refrigerate them
• It is OK to eat the skin
• Remove any black seeds that you find

I hope you enjoy some persimmons soon. Let me know if you have any luck baking with the Fuyus.