I’ve not tried cultivars outside of Hachiya and Fuyu but below is a photo of dehydrated astringent Hachiya slices.
As detailed in this thread, they were store-bought, still hard/astringent, peeled and sliced, and placed into a food dehydrator at 140°F for 17 or 18 hours. They come out very sweet and delicious. You may wish to try it with other varieties.
