Fuyu persimmons freeze well and, like peaches, they make a nice accompaniment to ice cream. Making a simple syrup in which to freeze them helps to preserve their appearance and texture, making sure they look as good as they will taste when you present them for a family treat. As with other fruit, only freeze persimmons once; if you let them thaw, make sure you use them. Freezing persimmons twice ruins their texture and flavor.
Peel, seed and slice your fuyu persimmons. Slice them to whatever size you prefer to eat.
Bring 2 cups of sugar and 2 cups of water to a boil in a medium nonreactive saucepan. Continue boiling until all the sugar is dissolved. Add the sliced persimmons to the syrup. Return the syrup to a boil. Turn off the heat and allow the mixture to cool to room temperature.
Pour the persimmons and syrup into a freezer-safe, airtight container or a large zip-top freezer bag. If you are using a bag, redistribute the persimmon slices so they form a single layer in the bag. Make sure the syrup covers the persimmon slices, no matter which container you use.
Label the freezer bag or freezer-proof, airtight container with "fuyu persimmons" and today's date. Place them in the freezer and use as needed.