A unique and versatile fruit, persimmons have a bright orange colour and a sweet, somewhat astringent taste. Persimmons are ...

The recipe calls for just eight seasonal ingredients, all of which you should be able to find in fall at your local grocery store: The persimmon fruit is the star of this recipe. Technically the ...

In a small bowl, combine oil, orange juice, rice vinegar, and salt for the dressing. In a large bowl, combine spinach, persimmons, nuts, and cranberries. Toss salad with dressing and serve.

Recipe adapted from NC State University and N.C. A&T State University. 1. Preheat oven to 350 degrees Fahrenheit. 2. Cut the persimmons in half. Scoop out the pulp using a spoon ... Scatter the ...

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 ...

Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if ...

Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.