Cold weather seems to have settled into the Bay Area.
Last week, we had a huge windstorm that ripped several branches off of our persimmon tree.
We now have a huge amount of not-quite-ripe persimmons, that I have no idea how to use.
I'm thinking of treating them like apples, and trying to make a cake.
Does anyone have any suggestions? I'd hate for all this fruit to go to waste. These are "Fuyu" persimmons (I think). They are the non-astringent type that can be eaten while still firm.