Persimmon season in Missouri is roughly September through October, and while these fruits are a delicious treat, they can be hard to find and are often considered a niche culinary item. There are many ...

Creating a syrup with cardamom and persimmons is an excellent way to enhance desserts. Boil equal parts water and sugar ...

Sourdough and persimmon are what is featured this week in Recipe Swap. Readers have been busy baking, cooking and sharing all of those great recipes for other readers to try, so keep up the good work.

As the leaves begin to turn and the air grows crisp, it's the perfect time to embrace the warm, inviting flavors of autumn, ...

We regard this entrée as an “event entrée.” Yes, it’s a breakfast meal, but we prefer it as a Sunday dinner. Combine all the ingredients in a large mixing bowl. Allow the mixture to rest about 5 ...

Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ages. This menu makes use of fall fruits and vegetables.Credit...David ...

We’re right in the middle of persimmon season. At the restaurant, we buy 12 to 15 cases of Fuyu persimmons — a non-astringent, squat variety — from Lightsey Farms in Mexia. We let them ripen outdoors ...

Plump, pulpy, astringent yet sweet, this lesser-known fall fruit stars in puddings, cakes, and plenty of midwestern family legends. OF ALL THE signs that autumn has finally arrived in the lower ...

Persimmons and pomegranates both provide natural sugars, fiber, vitamin C, and antioxidants. Pomegranate seeds have more fiber than a persimmon, while pomegranate juice has less fiber. Each fruit ...

Full-blown autumn deserves a celebration of full-blown autumn flavors, like those from rich and nutty squash pumpkins, sweet juicy apples and earthy Brussels sprouts. For chef Ron Oliver of Chef Ron ...