30 persimmons won't really add much flavor, typically you want 2-3 pounds of fruit per gallon of beer. I would pulp then freeze them if you get enough saved up. Make sure you take a sample of each persimmon before you pulp it to make sure none of the unripe ones make it in.
Brute Brew Works
Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock