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 ...

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.

Sure, Grandma’s pudding is great. We love it, we really do. But as these recipes from a trio of Mass Ave masters demonstrate, there is so much more to the squishy fruit. Preheat oven to 450. Beat the ...

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 ...

That also divides the recipes. Because of their intense pucker power when under-ripe, Hachiya must be mushy before use. Then, the jelly-like pulp can be scooped out of the skin. Once it turns color, ...

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 ...

Autumn brings two luscious varieties of persimmons to the marketplace. One, the Hachiya, is heart-shaped and a vivid orange. It needs to be fully ripe with a water balloon-like consistency to be ...

Beautiful, elegant, and unusual, this tart is surprisingly easy to make (the crust isn’t rolled, it’s simply pressed into the pan). It’s our a fall standby, especially for dinner parties. A favorite ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For many people, persimmons are a mysterious fruit. They look like orange tomatoes, but they have a ...

Some of us look to woolly worms to predict the upcoming winter and some of us rely on persimmon seeds. Chris Wilhoite, co-owner of Soules Garden on Indianapolis’ south side, has been splitting ...