I’ll admit it — I hadn’t tried a persimmon until this year. When a few showed up in my weekly produce box, I wasn’t entirely sure what to do with them. Were they meant to be eaten raw or cooked? Did I ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Persimmons, with their rich fiber content and natural sweetness, make an excellent choice for breakfast, especially for those ...

We'll say it first: This will be the easiest thing you bake all year. The fluffy loaf cake is packed with sweet persimmon pulp, warm spices, toasty nuts, jammy dates, and big malty flavor. It reminds ...

With Thanksgiving just weeks away, we can already practically taste our favorite holiday foods. And while, yes, bring on the turkey and all the yummy sides, what we’re really talking about here is a ...

If you’ve ever found yourself in your local grocery store’s produce department pondering the persimmon–a strange orange fruit resembling a tomato–then allow this recipe to quench your curiosity. Local ...

An acquired taste. I’ve always thought that to be an interesting concept. It basically says to me, “I know you don’t like it right now, but if you choke down enough of it over the coming years, you’ll ...

An 1896 Indianapolis News article noted that not even sheep or goats would eat persimmons. They are an acquired taste to be sure and a taste that’s hard to explain. The Mitchell Persimmon Festival in ...

Before the holidays, DJ Olsen told us about his no-fail technique for creamy sorbet. The key, he explained, is creating an invert sugar. Below he explains how he does it for his Hachiya Persimmon ...

Nothing makes the holidays happier than a good stiff drink. It’s even better if it’s one that’s easy to concoct and uses what’s in season. Given that this is Southern California, you’re likely to have ...

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 ...