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 ...

Heavenly Persimmon Bread with Coconut Oil smells and tastes divine! It is soft and moist, healthier made using Greek yogurt and grated Fuyu persimmons - no need to make pulp. It's truly one of the ...

The persimmon is the under-appreciated middle child of winter produce. Whether you pick a varietal that’s crisp and tart or sweet and juicy, its bright flavor is a welcome addition to any cold-weather ...

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.

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 ...

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 ...

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 ...

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 ...