Our 13 Best Persimmon Recipes
Persimmons are typically reddish-orange and come in two distinct types: astringent and non-astringent. Non-astringent varieties, like the round fuyu, can be eaten right away, because they have a sweet, mild flavor. Astringent persimmons, such as the acorn-shaped hachiya, require ripening or cooking. Here, the persimmon recipes we’d make over and over again.
The key to making delicious applesauce, says butcher Erika Nakamura, is using fresh apples and adding enough lemon juice to offset their sweetness. Adding Chinese five-spice allows for a more savory flavor, which is ideal when serving the applesauce alongside roast meats. Slideshow: More Apple Recipes
Good News: Antioxidant-rich apples are one of Clark Frasier's staples for healthy winter desserts. "My father had a problem with high cholesterol, so my mother always baked apples for dessert," he says. Here, he doesn't need to add any fat—just a sweet splash of Sauternes infused with thyme—to enrich the dish.More Fruit Dessert Recipes
Creamy, rich whole milk yogurt carries the sweetness of juicy watermelon and cantaloupe in this refreshing summer salad. Perfect for brunch or dinner, the dressing adds just enough spice and acidity. For the sweetest melons, look for watermelons that sound hollow when you knock on them and have a pale yellow patch from where they sat in the field.
It’s basically the Instant Pot of ingredients.
Because life’s too short to settle for red delicious.
And why does it look like a gourd?
What Is a Yellow Watermelon?
Go ahead and dive in – there is nothing wrong with the color.
You may equate summer with barbecues and the beach, but to us, warmer weather is also a signifier of blueberry season. They’re at their peak between May and August—while we love to eat them plain and picked fresh, we also like to turn them into jams (such as Gabriel Rucker’s Blueberry-Beaujolais Jam recipe), pile them into tarts and pies, and even make them into a glaze for ribs. (Trust us on that one.) Read on for those recipes, and more blueberry recipes we love.
This so-so apple has got quite the history.
Juice it, grill it, pickle it, and other ways to get the most out of lackluster melon.
BYOB: Bring your own bib.
Don't Be Afraid of Prunes
They're like big raisins, but way better.
Here’s everything you need to know about the fall fruit.
Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine. More Terrific Salads
You can find this adorable fruit at your local Trader Joe’s.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it's available at Asian markets. More Barbecued Ribs Recipes
Among tomatoes and peaches, one of summer’s other exciting crops is the watermelon—fresh, sweet, juicy, and incredibly refreshing in the heat. The beauty of this fruit is that it can be prepared in sweet and savory recipes, whether you’re craving a cooling granita (you’ll love our recipe with cardamom syrup) or marinated watermelon with whipped feta. Read on for all of the watermelon recipes we’ll be making this summer.
Grilling watermelon gives it a pleasantly smoky flavor and a glistening surface that’s reminiscent of tuna steaks. Here, F&W’s Justin Chapple tops slabs of the sweet-smoky fruit with warm pickled shrimp, onion, and jalapeño. Fresh parsley finishes off this summery main dish.