Autumn in Southern Indiana isn’t just about the fall colors (which made an all-too-brief appearance this year) … it’s also about persimmons. Some years the fruits, which range in size from 1 to 2 ...

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 ...

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 ...

Persimmons have a bad reputation, and with some justification. As a fruit eaten raw, the persimmon is considered by many to be backwoods fare, and there is a persistent tale that it is or can be ...

1. Preheat oven to 350 degrees. Line one or two cookie sheets with parchment paper. Combine persimmon pulp with baking soda in a bowl and mix to coat. Set aside. 2. In a mixing bowl, cream together ...