Make your own crumbly pecan-studded streusel to crown the center of this pie, providing an extra autumnal note to the silky-smooth, gently spiced filling. A North Carolina favorite where persimmon ...

Autumn in Italy, you know, brings this amazing persimmon cake. It's like the ultimate dessert that shows off seasonal fruits ...

Blend the persimmons until smooth and mix with the other ingredients to form a batter. Bake in an oven at 350 degrees ...

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 ...

We recently celebrated my youngest son Noah's 21st birthday. A picky eater his entire life, he had already requested exactly what he wanted me to cook for dinner — but regarding dessert, he did not ...

These Indiana desserts aren’t just sweets — they’re a taste of home, where every Sunday table ends with something baked, ...

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 ...

Persimmon is a versatile fruit whose jammy, sweet flesh can be used in pies, breads and even protein-based entrées like chicken or duck. While it’s considered a premium ingredient, it’s making gains ...

Blend ripe persimmons with banana, yogurt, and a splash of almond milk until smooth. Pour the mixture into a bowl and top it ...

Heralded by Halloween and headed for Thanksgiving, beautiful orange persimmons appear at market in fall, just in time to become the best holiday decorations: the edible kind. But if you have ever ...

I went to school in Southern Indiana, a place of rolling hills, covered bridges, small towns, stone quarries and the Mitchell Persimmon Festival. Before living there, I had heard of persimmons only in ...

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 ...