I’ll admit it — I hadn’t tried a persimmon until this year. When a few showed up in my weekly produce box, I wasn’t entirely sure what to do with them. Were they meant to be eaten raw or cooked? Did I ...

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.

To make the persimmon and pomegranate salad, first, take care of the pomegranate: cut off the top (1), then use a knife to remove the peel (2), deseed the fruit and collect the seeds in a bowl (3), ...

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 ...

To prepare the persimmon cheesecake cups, first scoop out the soft persimmons (1), then peel the firm persimmons (2) and cut them into cubes (3). In a pan, melt the butter, then add the cubed firm ...

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 ...

For a no-sugar-added frosty treat, freeze ripe or overripe Fuyu or Hachiyas persimmons for 8 hours (or up to a month). To serve, lop off the tops with a serrated knife and spoon out the sweet, custard ...

Our health expert unpacks all the nutritional benefits of persimmons. Harvesting Health host Dr. Daphne Miller unpacks all the nutritional benefits of eating persimmons - fresh from the tree or served ...