My new favorite way to use soft and squishy persimmons is in tomato sauce. Simply purée and toss them into a storebought or homemade pasta sauce! Sounds weird, I know, but if you like pumpkin marinara, then you'll like it with persimmon. I've only tried this recipe with fuyu persimmons because they aren't very sweet. You could try it with Hachiya but I'd add more acid to balance out its sweetness.