Fuyus are the small, crisp persimmons. They’re only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. Recipe: Fuyu persimmon salad(Al Seib / Los Angeles Times)
Give this bourbon cocktail an extra kick with a pinch of ground Italian espresso. Recipe: The Last Mohican(Kirk McKoy / Los Angeles Times)
This recipe is best served hot from the oven topped with whipped cream, chopped pecans or -- better yet -- butter pecan ice cream. Recipe: Persimmon pudding(Anne Cusack / Los Angeles Times)
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This ginger-infused drink adapted from Brian Summers in the Los Angeles Times Test Kitchen has gin, persimmon, ginger, lemon and club soda. Recipe: Diospyros Cup(Kirk McKoy / Los Angeles Times)
