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 ...

Persimmons are an underrated fruit simply because most cooks do not know what to do with them. Along the Gulf Coast, American persimmon trees grow well from October to February. These trees are not ...

Soft orange color and shiny, smooth look make persimmon jam a good fit for any breakfast or snack table. Families using ...

The Washington Post Food section staff recently answered questions about all things edible. Here are edited excerpts from that chat: Q: A neighbor always gives us homemade persimmon freezer jam. Any ...

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 ...

Ahhh, persimmons — the fruit that everyone has heard of but rarely eaten. Legend says that the seed found within can predict the upcoming winter. (If the kernel is spoon-shaped, expect heavy snow.) It ...

Flourishing throughout the Deep South and up the Atlantic coast to Connecticut and as far west as Texas and Kansas, the common persimmon, Diospyros virginiana, is favored for its growth habit, bark, ...

Persimmon pudding recipes are sacred in Indiana, especially around Thanksgiving, so much so that Mitchell native Ro Pettiner felt obligated to call the New York Times about a recipe the newspaper ...