2 years ago I dried a batch of 250 Japanese Persimmons in my sun room. (indoors) They turned out great. Tasted more like dates than persimmons.
Cut them from the tree with a “t” shaped stem attached to the calyx, pealed the skin with apple peeler except for the calyx and a small circle at the bottom of the persimmon.
Took about 6 weeks to dry rotating them daily, but enjoyed them for a year.
At the time, I had a bumper crop of peaches - canned them, blanched and froze them - had a bathtub filled waiting for processing -. The kids thought the outside drying was neat - they even ate a few before finding one that was infested - it was only one little maggot.
No accounting for taste. I thought they were pretty good - chewy too.