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 mountain of rummy persimmon cake drizzled with rummy orange icing was inspired by James Beard’s persimmon bread. Meanwhile, butter a 12-cup bundt pan with 2 tablespoons of the melted butter, then ...

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 ...

I am so fascinated with persimmons! My husband grew up eating them when he visited his grandparent's amazing San Jose nursery where they had a big tree in the back yard. They're delicious fresh or ...

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.

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 ...

Add Egg and Beat one minute. Sift Flour, Soda, Salt, Cinnamon and Cloves and set aside. Heat Persimmon Pulp to boiling and add to cream mixture alternately with dry ingredients, beating after each ...