Hachiya persimmons are often best for using as "baking" persimmons and usually require being peeled and puréed into a pulp to add to baked goods. (Use a sieve to avoid any leftover stems or seeds.) ...

Any recipe calling for Hachiya persimmons will work for American persimmons, but do note that American persimmon pulp will be more dense. There's no need to peel American persimmons, but they do ...