I think persimmons are what we foreigners call sharon fruit. I split a small batch of pale ale and I racked some of it onto four macerated sharon fruit / persimmons. The beer took on a lovely color, but tasted like ass - the fruit had a pungency that overwhelmed the beer entirely. So I suspect to get the best from these, it'd be advisable to brew something other than a pale ale.
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter