Persimmon pudding recipes are sacred in Indiana, especially around Thanksgiving, so much so that Mitchell native Ro Pettiner felt obligated to call the New York Times about a recipe the newspaper ...

1. Preheat oven to 350 degrees. Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. In a large mixing bowl, sift together flour, salt, ...

My entire team, except for Bernard, the Winterlake Lodge caretaker, is in Anchorage this week. We're filing and organizing, painting, and putting the final remnants of summer away. We'll be here until ...

In Season: There are two main varieties of persimmon commercially available in the U.S.: the acorn-shaped Hachiya and the squat, tomato-shaped Fuyu. Persimmons begin appearing in markets in late ...

The beauty of a persimmon is undeniable. Their gorgeous deep shades of orange shine in the gray time of fall to winter. Imagine discovering these jewels on a woodland hike or seeing them in your ...

1. Preheat oven to 350 F. 2. Mash persimmons or blend in a food processor into 1 cup pulp and set aside. 3. In a separate bowl, stir together flour, baking soda, spices and salt. 4. In a large mixing ...

Imust admit, I have a fear of persimmons. I can never seem to remember the difference between the Hachiya and the Fuyu. And I’ll never forget the time I took a bite of one that was definitely not ...

Persimmons add color and flavor to a pork stir-fry with walnuts. Cooking Fuyus (the flatter persimmons) mellows their sweetness. Randall Benton [email protected] I cannot eat a persimmon out of hand.

Autumn brings two luscious varieties of persimmons to the marketplace. One, the Hachiya, is heart-shaped and a vivid orange. It needs to be fully ripe with a water balloon-like consistency to be ...