See below

As a followup to the requests of a few weeks ago, here are some
persimmon recipes that my mother sent. I can swear that the pudding
is good, especially when served hot with whipped cream or just cream
poured over it. We use the wild persimmons and just run them through
a food mill after removing the stems in order to get the pulp. I
assume you can do much the same thing with the larger, store-bought
variety. One additional note of interest, its said that the
persimmon seeds can be used to predict the weather. Cut a seed in
half and look at the tiny plantlet (or whatever its called) inside.
If it looks like a spoon, the winter will be very snowy. A knife
shape indicates a cold and windy winter, and a fork means that the
winter will be mild.