Persimmon season in Missouri is roughly September through October, and while these fruits are a delicious treat, they can be hard to find and are often considered a niche culinary item. There are many ...

Sure, Grandma’s pudding is great. We love it, we really do. But as these recipes from a trio of Mass Ave masters demonstrate, there is so much more to the squishy fruit. Preheat oven to 450. Beat the ...

1 cup persimmon pulp, from 3 large, very ripe persimmons Slice the top of each persimmon and scoop out the pulp with a spoon. Set aside. Cream together both sugars, shortening and butter until light.

We’re right in the middle of persimmon season. At the restaurant, we buy 12 to 15 cases of Fuyu persimmons — a non-astringent, squat variety — from Lightsey Farms in Mexia. We let them ripen outdoors ...