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

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 ...

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 ...

Cobblers are one of my all-time favorite desserts because they’re like eating both cake and fruit pie at the same time. How can you go wrong with that? They’re also really easy to make in the slow ...

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 ...

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 ...

There are more than 100 varieties of persimmons, but for the most part they divide into two classes: the acorn-shaped Hachiyas and the tomato-shaped Fuyus. The difference is critical. Hachiyas ...

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 ...

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 ...