Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

My fascination with persimmons began on a chilly December morning two years ago when Ignacio Sanchez, a farmer in the Central Valley, took me to the yard of a Japanese neighbor. He pointed out a tree, ...

Autumn is here and that means it’s time for “PSL”: Persimmons season launch. If you pick a persimmon up at the store and find yourself wondering what to do with it, we’ve got you covered. What are ...

Once the weather starts to cool down a little, and the leaves begin to turn various shades of gold and red, I reconcile myself to the fact that the time for peaches and watermelons is over. Yet as ...

Persimmons are very high in vitamins (like riboflavin, magnesium, and thiamin) and have antioxidant properties. One persimmon contains a majority of the recommended daily intake of vitamin A. Unripe ...

Persimmon varieties are classed either as pollination-constant, meaning that their flesh remains the same color whether they have seeds or not, or pollination-variant, meaning that they develop brown ...

Do you have special recipes and food traditions for the holidays? What one dish must be on your Thanksgiving table? Share your best holiday food stories with Kitchen Window and the NPR Community here.