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Earth Eats: Real Food, Green Living

You Thought You Knew Persimmon

Jackie Bea Howard usually cooks without a recipe, tasting and adjusting as she goes (Kayte Young/WFIU)

They’re round, they’re orange, they’re squishy and sweet.
Of course we are talking about persimmons, the quintessential fall fruit in the Midwest.
Jackie Bea Howard is back with us, and she has an unexpected take on cooking with persimmon.

Jackie works here at WFIU, but she has cooked professionally for many years. Jackie’s approach to cooking involves intuition, eye-balling measurements, and lots and lots of tasting! She’s developed her methods through years of cooking on the fly, and we’ll hear a little of her story on this week’s show. She has tips for building flavor in a dish, and insights on tasting, and on knowing what to add, depending on what you’re tasting, when.

But if you’re not ready to fly without a net just yet, we jotted down Jackie’s recipes, including a variation featuring another Indiana native fruit, the pawpaw.

And nationally acclaimed poet, Ross Gay reads a draft of an essay he refers to as a “delight.” It’s for a forthcoming book, The Book of Delights. This one celebrates the pawpaw.

Check out all the other great persimmon recipes we’ve featured over the years:

Persimmon Panna Cotta
Persimmon Pudding
Peppered Persimmon Donuts, with Persimmon Glaze
Persimmon Waffle
Persimmon Jam

Search “persimmon” in the “search Earth Eats” box to the right (on this page), in case I missed something.

Music on this episode:

Music Box & Sunshine by Daniel Birch, from the Free Music Archive

The Earth Eats’ theme music is composed by Erin Tobey and performed by Erin and Matt Tobey.

Stories On This Episode

Jackie Bea’s Persimmon Lamb Curry

It's not an authentic curry, from an Indian or Thai tradition--it's built from what's on hand, and customized to your tastes.

Jackie Bea’s Persimmon Salad Dressing

Here's a quick and savory idea for persimmon purée: mix it in with your vinaigrette!

Jackie Bea’s Chai Tea Chia Pudding With Persimmon

The chia seeds transform into pudding, naturally. Infuse them with chai tea, top it with persimmon and you've got a light and delicious show-stopper.

Swiss Voters Surprise with “No” On Food Proposals

The Swiss rejected two proposals last week that called for government support of Swiss family farms and endorsement of ethically produced food.

Book Links NAFTA To Obesity In Mexico

A new book explores NAFTA’s effect on Mexico’s food system as the country prepares to negotiate new rules with the U.S.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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