Dozens of fuyu persimmons! Help

What about a persimmon pickle? I'm going to give it a try….

I'm envious. I just bought a box of Kaki persimmons from a local farmer for $40. I eat them like an apple. I chop them up into salads - great to mix with other fall fruits like pomegranate seeds and apples and celery. Sunset Magazine published a great persimmon cake, brimming with fall spices and chopped nuts. I've made chutney. For a couple of years, I couldn't eat them fast enough and I stuck them into the freezer. Last summer I finally used up the five gallon ziplocs making puree and persimmon butter. Marisa McClellan's (foodinjars.com) crock pot method of fruit butter was perfect.

Ah how nice to have fresh persimmons. My first thing would be to eat them straight away, I love the crispiness. But you could turn them into cookies https://food52.com/recipes/39106-persimmon-cookies or a pie/bread.

I also think freezing them would be a good idea. Where I leave most people freeze them during their peak season, and then sell them at a higher price when the persimmon season is over. They become soft-jelly like and really tasty. They have a recipe here for something similar https://food52.com/recipes/24808-instant-persimmon-sorbet I know it mentions that a Fuyu kind wouldn't work but I would give it a try. I would thaw it completely before eating though.

Oh man, an unlimited supply of fuyus...I'm envious! I'm assuming you've already dedicated as much refrigerator space to persimmon storage as you're willing to -- I've found that they keep quite well in a loosely closed plastic bag in the fridge, although they still slowly get riper. I have had good results with using overripe, soft fuyus as you would hachiyas in baking. For baking purposes, they also freeze well (peel/remove stem and pith first).

I peel them, cut them into pieces, and mix with Greek yogurt. I top with cacao nibs or granola. I think I got the idea from Bon Appetit last year.

Maybe make persimmon chips by dehydrating or baking in the oven? I love snacking on dried persimmons. And they're really expensive at the Asian markets.

You could put them in a pie or galette. Or you could dice and mix them into muffin batter (though that wouldn't use as much up as a pie or galette). Persimmon butter? Persimmon chutney? Persimmon compote?

A suggestion often made here for windfall fruits or vegetables: give them to a food bank that dispenses fresh food, or to an organization that serves meals to the needy.

I love to just eat these out of hand, and chopped in salads with pomegranate seeds, goat cheese and red onions. Faced with a surplus, I'd probably also make pickles: http://hitchhikingtoheaven.com/2012/01/pickled-fuyu-persimmons.html