Although persimmons are not the most well-known fruit, they are worth seeking out for their deliciously rich and aromatic flavor as well as the beautiful color they lend to baked goods. This persimmon ...

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.

This recipe for the most delicious persimmon pie is simple yet elegant. With warm spices like cinnamon and nutmeg, it ...

These Linzer cookies with persimmon filling were one of the five favorites of the Los Angeles Times’ seventh Holiday Cookie Bake-Off in 2017. For Alice Nishimoto, these Linzer cookies are a creative ...

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 ...

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 ...

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 ...

Bake a batch of persimmon cookies for the perfect fall treat. The first hard frost of autumn is dreaded by most of my neighbors, because its arrival marks the end of the bright flowers and hints at ...

Behold, the beautiful yet mysterious persimmon: You've long admired this golden-orange or yellow fruit—and wondered what the heck to do with it. Think of persimmons as the heirloom tomatoes of winter.

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 ...