Persimmons are eaten hard, like an apple but may be cooked as well. Diced persimmon and combine with green and red onion, chile, cilantro and lime for salsa.

Ripe persimmons can be added to champagne vinegar to create a smooth vinegrette; use to dress frisse or mixed greens. Add diced persimmon to bundt cake batter or fold into bourbon-spiked cake bread batter.

Persimmons can be stuffed with a savory or sweet filling then roasted in the oven. Chop persimmons and cook with sugar cream and spices, puree, then add gelatin and cool into panna cotta. Take firm, slightly green persimmons, slice and brush with olive oil and grill.

Persimmons will keep at room temperature for up to two weeks.