Persimmons are ripening across the region now, a sure sign of December. With most of the leaves off the trees, you can see this fruit hanging like beautiful orange ornaments.
Persimmons are rich in vitamins, but you have to eat them and cook with them at the right ripening stage — something many people learn when they rent or buy a house with a persimmon tree. And what to do with all those pounds and pounds of harvest!
Well, fear not. In 2012, Insight Host Beth Ruyak had a conversation with Jean Brine. Brine wrote a cookbook with 1,010 recipes titled Perfectly Persimmon. It has loads of advice for cooking with both fuyu and hachiya persimmons.