Growing up in New England I had no idea what a persimmon was. As far as I was concerned, apples, pears, peaches, nectarines--these were the fruits of fall. It wasn't until I visited Northern ...

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 ...

Jam • 3 persimmons • 1 cups white sugar • 2 tsp vanilla extract • 1 Tbs lemon juice • 2 tsp finely grated lemon zest Pikelets • 1 cup plain flour • 1 tsp baking powder • ½ tsp salt • 2 tsp finely ...

The name Diospyros means divine food in Greek, reflecting the decadent sweetness of ripe or dried fruit, but as Sally Wise discovered, recipes for persimmons can be very hard to find.

Chef Marlene Katich brings together autumn produce in a jam that's as comforting as it is delicious. Put it on a scone or in a tart, make yourself a cup of tea and enjoy. Wash all fruit. Persimmon: do ...

Q. I made persimmon jam, but it has no flavor. What can I do next time to make it tasty? A. The first step toward making a more flavorful jam is making sure the persimmons are ripe. And you're in luck ...