The first time I saw a persimmon, I thought it was an orangetomato.
I was hooked and I had to know more.
The fruit is indigenous to Asia and in season from mid-October to February, peaking from November to December.
Green says you’ll start to notice them at the supermarket a lot more around Halloween.
“They should be orange and bright orange during peak season,” she explains.
Whatever you do, she says you shouldneverput a persimmon in the fridge.
“They will turn black and the texture will be compromised,” she warns.
From baked goods to soups to salads and beyond, there’s something here for everyone.
Cinnamon Nut-Stuffed PersimmonsfromRunning to the Kitchen
Who needs baked apples when you could have baked persimmons?
Cinnamon and nuts really bring out the fruit’s fall flavors.
Persimmon Collins CocktailfromBrooklyn Supper
A spicy, homemade persimmon syrup updates this typically citrusy classic cocktail.
