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 ...

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 ...

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 ...

Persimmon pudding is slowly starting to make an appearance on Christmas tables, and it's no wonder why. People are looking for dessert ideas that are both festive and balanced for the holidays. And ...

Cornelia Lambert called the Hidden Kitchens Hotline to tell us how her grandmother, Ruby, turned her legendary cooking into a local fundraiser for Habitat for Humanity. This recipe was suggested by ...

If the pilgrims had planted persimmons instead of pumpkins, we’d all probably be making steamed persimmon pudding for Thanksgiving, not pumpkin pie. But we all might be making persimmon pudding anyway ...

No fruit—or berry, if you want to get technical—demonstrates the virtue of patience more dramatically than the persimmon. So powerfully astringent is the unripe Hachiya variety, it’s a wonder Kiehl’s ...

“Persimmons look and taste like the fall season,” says Rachel Sullivan, the farm assistant at Frog Hollow Farm, a Brentwood, California, farm currently in the middle of its annual persimmon harvest.

In a stockpot, combine the rice, water, milk, cardamom and saffron. Bring this mixture to a boil, then turn the heat down and put a lid on the stockpot. Let it simmer for another 5-7 minutes. Turn the ...

An acquired taste. I’ve always thought that to be an interesting concept. It basically says to me, “I know you don’t like it right now, but if you choke down enough of it over the coming years, you’ll ...

One woman’s wasp magnets can be the urban food forager’s delight. So I learned, one fall day, as I complained to my husband about the orange orbs leaking fragrantly and sparking a backyard bacchanalia ...

No fruit—or berry, if you want to get technical—demonstrates the virtue of patience more dramatically than the persimmon. So powerfully astringent is the unripe Hachiya variety, it’s a wonder Kiehl’s ...