Autumn in Italy, you know, brings this amazing persimmon cake. It's like the ultimate dessert that shows off seasonal fruits ...

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 ...

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg ...

Recipe adapted from Lincoln University Cooperative Extension-Native Plants Program. 1. Preheat oven to 350 degrees Fahrenheit. 2. Bring raisins and milk to a boil in a small saucepan over medium heat.

1. Preheat oven to 350 degrees. Puree the persimmons in a food processor. Transfer to a bowl, and mix them with the sugar and oil. 2. Separately, sift the flour with cloves, baking soda, cinnamon and ...

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 ...

Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

The season may be a bit past for fresh persimmons, but that justmeans we can spend the time stockpiling recipes for this deliciousfruit in anticipation. Anna Spataro of Murrieta asked last month for a ...