When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.
Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.
Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
Indiana has many signature sweets – sugar cream pie, apple butter, strawberry rhubarb pie, but there is maybe none more ubiquitous than persimmon pudding.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Just like Grandma never made…I’ve made this many times and it’s always more popular than the stuff from the can.
There's so much more to dessert than just chocolate. Enjoy these two fruity recipes using persimmons and pears.
If you don't have access to persimmons, consider substituting apples in this tasty winter recipe.
We’re focusing on Indiana fruits. Paw paws transform some sliced apples into a unique starter dish. Then, a recipe for traditional persimmon bread pudding.
In Indiana, it just wouldn't be Fall without a pan of homemade persimmon pudding. Chef Orr shares his recipe on this episode of Earth Eats.