If you have a persimmon tree (or at least a bunch of persimmons), how about drying them the traditional Japanese way, by skinning and hanging to air-dry? They turn into jam-like dates. It's called Hoshigaki, and it's fun AND delicious.
Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.