does anyone know/ how to properly preserve/ fuyu persimmons? :D

I live across the street from Y Market, a lovely little fruit-stall-organic-foods-market place that has been fulfilling my seemingly-inexhaustible need for persimmon this particular season, and for $0.99 a lb, a fairly inexpensive need at that. I've been researching various ways to preserve persimmons, but a large portion of the literature is devoted to preserving Hachiya persimmons, which I am not terribly interested in for a few reasons:

1. they are not available at Y Market, and thus, less readily available to me.
2. they are mushy. I do not like mushy.
3. I cannot buy them in bulk out of fear that they will all mush on me at once
4. they are too sweet for me

As such, I want to preserve my Fuyu persimmons so that I can have them after season ends, :)

I am a big fan of preserving fruits in their original form; my frozen summer berries lasted me two and a half months after the last of the berries had gone, :)

Most of the options seem to cover either puree-ing or making chutney (neither of which is easily feasible for the non-food-processor-owning me), but a few had freezing or oven-drying as options.