This old-fashioned Persimmon Pudding is a cozy, nostalgic dessert that tastes like a cross between a custard and a very moist pumpkin bread. Sweet, spiced, and deeply comforting, it’s the perfect way to showcase ripe seasonal persimmons—whether you use puréed Fuyu or soft, scoopable Hachiya fruit. Baked low and slow, the pudding develops a tender,...Read More

Persimmon butter is a cozy, fragrant spread that captures the essence of fall in a jar. Made with ripe Fuyu persimmons, warm spices, and a touch of honey, this smooth preserve is similar to apple butter but with its own unique floral sweetness. Slowly simmered until thick and luscious, it’s perfect for spreading on toast,...Read More

A sure sign that November has arrived is the warm orange glow of persimmons lighting up many stalls at the farmers market. This deep red-orange radiance comes from persimmons—known in much of the world as kaki (a Japanese word pronounced kah-kee). The name persimmon comes from “pessamin,” an Algonquin term for the native North American...Read More

Drying persimmons is easy, with or without a dehydrator. Your kitchen oven will do the job just fine. Dried persimmon slices make delicious snacks or can be added to salads, cookies, cereal, or bread. The trick for best results is to use a mandoline or Benriner slicer to make certain the persimmon slices are even....Read More