Come fall in Southern California, they are markers of the season: persimmons hanging on the tree, even as leaves are dropping. Some varieties can hold fruit until Christmas. Originating in China and ...

Heralded by Halloween and headed for Thanksgiving, beautiful orange persimmons appear at market in fall, just in time to become the best holiday decorations: the edible kind. But if you have ever ...

Jeff Cox delves into the sweet, soft and crunchy world of persimmons. When we Californians think of persimmons, we think of two Chinese varieties much cultivated in Japan - the hard, nonastringent ...

Now that it's finally starting to feel like autumn and there's a chill in the air, we're in full fall mode. Tomato girl summer definitely had a moment, but it's about to be granola girl fall, and ...

PERSIMMONS are the darlings of our local fall markets. Unlike apples and pears, which also represent the season but can be purchased outside of it, persimmons are difficult to find before the end of ...

Hachiya persimmons aren't your average fruit. Most fruit can be consumed raw, but many people find this persimmon variety astringent. But once you puree the fruit, add some basic baking ingredients ...

Do you have special recipes and food traditions for the holidays? What one dish must be on your Thanksgiving table? Share your best holiday food stories with Kitchen Window and the NPR Community here.

You don’t have to spend more than a year or two in Sonoma County before you’re rewarded with a unique sight. Some late autumn morning, after the brightly colored leaves have fallen from someone’s ...

Howard Nakae specializes in growing the rare Hyakume persimmon, but he also has a few gnarled Hachiya trees in his orchard, which he thinks were planted almost 100 years ago. This recipe is from his ...

Each year, between November and February, slowly and intently, hachiya persimmon altars begin to take root in my North Oakland apartment. They form on my kitchen window sill; on my bedroom dresser; on ...

Before the holidays, DJ Olsen told us about his no-fail technique for creamy sorbet. The key, he explained, is creating an invert sugar. Below he explains how he does it for his Hachiya Persimmon ...