Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.

Recipe adapted from NC State University and N.C. A&T State University. 1. Preheat oven to 350 degrees Fahrenheit. 2. Cut the persimmons in half ... Scatter the topping evenly on the fruit. Bake for 20 ...

The recipe calls for just eight seasonal ingredients, all of which you should be able to find in fall at your local grocery ...

Their season typically runs from October through December. Taste-wise, persimmons have a profile unlike any other fruit; many people describe them as a mango, apricot, and pumpkin wrapped into one.

Add next 3 dry ingredients and pulse to stir. Pour out dry ingredients and set aside. (They can be stored in ungreased baking pan) Put persimmon puree (thawed if frozen) into food processor. Check ...

Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be eaten when as firm as an apple. I like to use them in fruit ...

Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if ...