

Below are the recipe links. These pages are meant to form more than simply a persimmon cookbook, but a slice of our food heritage and genealogical connection to the lives of the people who recorded old family recipes.

In recent times, persimmons have been forgotten across much of the tree's range. This has led to some localization of persimmon use. Some of this may be attributed to increasing urbanization. While asian persimmons may commonly be found in supermarkets, our native persimmons do not fare well in what passes as conventional commercialization of foodstuffs. Native persimmons have have been largely available only to those who make an effort to find them. It is this same issue which aids those using it as a strong traditional regional crop... small farmers, small persimmon pulp (persimmon purée) producers, etc . Those who make the effort will find native persimmons to be gems. Judging ripeness is key. You may make a few mistakes and chomp down on an unripe persimmon. No matter. You'll get through it just fine. The astringency of unripe persimmons and the feel on the mouth is temporary. Never let that keep you from your mission but let it hone your skills used in the determination of ripeness. Try a recipe or three below and you'll wonder what took you so long to find our native "food of the gods".