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 ...

This showstopper makes the perfect appetizer for holiday gatherings. Persimmon, pomegranate and rosemary celebrate the season and impart festive flavor and color to an oozing, molten wheel of ...

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 ...

If you've ever passed persimmons in the produce aisle and felt unsure of what to do with them, you're not alone. Here's a ...

Sure, Grandma’s pudding is great. We love it, we really do. But as these recipes from a trio of Mass Ave masters demonstrate, there is so much more to the squishy fruit. Preheat oven to 450. Beat the ...

What’s in season: Persimmons can be neatly divided into two types, although there are a number of varieties: Hachiyas are acorn-shaped and need to be softened before you use them; squat Fuyus, shaped ...

Sourdough and persimmon are what is featured this week in Recipe Swap. Readers have been busy baking, cooking and sharing all of those great recipes for other readers to try, so keep up the good work.

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 ...