Persimmons, also known as Date Plums, were referred to, by the Greeks, as the fruit of the gods.  Varying in color from bright yellow to deep orange, they grow on trees like plums but bear the shape of a Roma tomato.  Of the two varieties, stringent and non-stringent the latter is the sweetest.  They are in season from late September to December.  Date Plums or Persimmons can taste quite bitter and cottony in texture if eaten while still pale in color.  To identify the difference between the two, the astringent (Hachiya) are more almond shaped.  The non-astringent (Fuyu)are the squatty tomato looking ones. They originated in Asia but are now commonly grown in the U.S.  To eat one or prepare it for incorporation into a recipe simply You’ll know if your persimmons are ripe for eating and cooking if they are that deep orange color and feel squishy when held.  The top leave/stem should also peel off easily.


  • 2 ½ cups all-purpose

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

  • 2 c sugar

  • 1 c whole milk

  • 2 c persimmon pulp (6-8 very ripe persimmons)

  • 2 large eggs

  • 2 teaspoons vanilla paste

  • 1 cup walnuts –rough chopped and divided


  1. In a heavy saucepot, without turning on heat yet,  whisk together eggs and sugar until eggs are a pale yellow and ribbony.  Turn heat onto low and begin to add flour, one tablespoon at a time (don’t rush this) whisking well between additions.

  2. Meanwhile, in another saucepot, heat milk over medium heat, just to the point of seeing tiny bubbles form along the edges.  Don’t allow milk to boil.

  3. Once all flour has been thoroughly mixed into egg mixture, slowly whisk in warm milk.  Be sure to whisk constantly to avoid lumps.  Continue cooking for about 5 minutes now stirring with a wooden spoon, careful not to allow mixture to boil.

  4. The sauce is ready when it coats the back of your spoon and you can draw a line of separation down the back of the spoon.  Remove from heat and stir in orange zest.

  5. Pour warm sauce over individual slices of persimmon cake or over entire cake and top with remaining chopped walnuts.


  • 3 egg yolks

  • 2 c whole milk

  • 3 ounces powdered sugar

  • 5 tablespoons all-purpose flour

  • Zest of 1 orange



  • Heavily grease and flour Bundt cake pan

  • Slice persimmons in half and scoop edible interior out into medium mixing bowl, discard skin or throw into your compost pile. Then, using a large fork or potato masher, smash persimmons into a pulp.  Add milk, ½ cup of the walnuts and vanilla extract.  In a small mixing bowl, gently whisk eggs together and add to persimmon pulp mixture.  Set aside until ready to use.

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, clove and sugar, set aside.

  • Fold persimmon mixture into dry ingredients until no lumps remain.  Pour into prepared cake pan.

  • Bake in preheated oven for about 1 hour and 15 minutes, until inserted cake tester or toothpick comes out clean.  Allow cake to cool in pan on wire rack then invert pan and remove cake.