A sure sign that November is here is the warm orange glow emanating from many stalls at the market. This deep red-orange luminescence comes from what is known throughout much of the world as kaki (a Japanese word, pronounced ‘kah-kee’), a fruit we know as persimmon. ‘Persimmon’ is a variant of an Algonquin name ‘pessamin’...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

This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...Read More

This old-fashioned persimmon pudding reminds me of a very moist pumpkin bread and is delicious topped with whipped cream. INGREDIENTS: 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup white sugar 1 cup brown sugar 3 eggs, beaten 2 cups milk 2 1/2...Read More