You might be too late. My wife went on a persimmon rampage about a month ago, with a very large quantity from a tall tree next to an old barn at her family's farm, and our house smelled ridiculous for over a week while she processed them. The remainder at the tree were approaching overripe at most recent check (and/or were not safely reachable).
If you're curious: Those that were slightly underripe were kept in boxes with red bananas until ready. Many were reduced to pulp and frozen for future projects. The lesser fruit ended up in too-healthy-tasting muffins and batches of astringent, grainy, and gelatinous spreads, which are pretty good on a ham-and-brie sandwich if that's your style. Meanwhile, the finer ones led to some amazing dessert items, in particular cookies, ice creams, etc. It was definitely a good season for persimmons, though.

Photographic evidence of astringent, grainy, gelatinous persimmon spreads (note how they haven't been eaten/gifted yet)... https://i.imgur.com/pRcmDin.jpg