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 ...

Try our easy recipe for smashed persimmon on toast with goat cheese, honey and red chili flakes. It\'s the perfect brunchy ...

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 ...

As the leaves begin to turn and the air grows crisp, it's the perfect time to embrace the warm, inviting flavors of autumn, ...

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg ...

This sparkling cocktail is made with persimmon syrup flavored with nutmeg and rosemary, orange liqueur, lemon and dry Champagne and garnished with a sprig of rosemary. In a medium saucepan heated over ...

In a bowl, dress the leaves, celery (drained and dried), persimmon and croutons with half the dressing. Layer through the ...

Makes 1½-quart loaf or 6-cup Bundt. Recipe is by Teresa B. Day. 3-5 ripe Hachiya persimmons, pureed (1 cup pulp) 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ⅛ teaspoon ...

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 ...

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 ...

Every month is salad month in California. Just as the rains finally brought our heirloom tomato season to an end, other fruits beckon for a place on the salad plate: grapes, pears, apples, ...