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 ...

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

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 ... Scatter the topping evenly on the fruit. Bake for 20 ...

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 ...

Recipe adapted from Lincoln University Cooperative Extension ... In a medium bowl, mix melted butter, persimmon pulp, eggs and vanilla. Set aside. 4. In a large bowl, mix dry ingredients. Add ...

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 ...

In a large bowl, toss endive, radicchio, persimmons and shallots with enough dressing to lightly coat. Cut lumpia on the bias into 2-inch pieces and serve alongside salad.

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.