white whole wheat flour will work just fine for either of those recipes. i hope you find something you like!

nice! this is the kind of thing I was looking for -- freezing persimmon puree, persimmon on yogurt, persimmon chutney, and simple desserts. the persimmon olive oil cake sounds particulaly appealing. I've recently been experimenting with white whole wheat flour, so I may use that instead of the whole wheat/all purpose combo vvvanessa calls for. thanks again everyone.

vvvanessa - will check out your olive oil cake!

here are two recipes i came up with when i had an avalanche of fuyus in my possession:

http://www.food52.com/recipes/7665_spiced_persimmon_olive_oil_cake
http://www.food52.com/recipes/7695_maple_persimmon_upsidedown_cake_with_maple_cream

Lately, since I bought a whole flat at H Mart last week, I'm cutting them up and putting some in my breakfast yogurt or meusli, and I'm freezing the puree.

Fuyus make a great chutney with any mango recipe

Here's a recipe from this site and I bet it's a good one:

http://www.food52.com/recipes/7544_persimmon_pudding

Persimmon pudding is a great holiday desert, and easy to make.

The October 2010 edition of Sunset magazine has an explanation of Fuyu, Hyakume, and Hachiyas varieties of persimmons. I couldn't find that link but here's a briefer explanation: http://www.sunset.com/food-wine/healthy/slice-fall-00400000015058/.

Thanks for sharing, guys! I particularly like the salad idea and appreciate the advice about hachiyas.

Fuyu, the tomato shaped ones, are much better for straight eating. There are a couple of earlier threads here on persimmons, and since then, I've experimented a bit. Love them in salads now that tomatoes are out of season. Not only do the hachiya take forever to ripen, I find that even when ripe, they still sometimes leave that notoriously dry, chalky feeling in your mouth. However, Kim Boyce has a really delicious sounding chocolate persimmon muffin in Good to the Grain which calls for the pulp of ripe hachiyas. I'm letting some ripen right now to try it. I'm hopeful that if baked there'll be no aftertaste.

to eat out of hand you want the tomato-shaped ones, not the acorn shaped ones.

Here's a site that explains the types, their differences and recipes.
http://www.seedtosupper.com/persimmons.html