In Season: There are two main varieties of persimmon commercially available in the U.S. today: the acorn-shaped Hachiya, and the squat, tomato-shaped Fuyu. Persimmons begin appearing in markets in late September and are available through December.

What to Look For: Hachiya persimmons remain tart and chalky until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. Look for persimmons with taut, glossy skin, avoiding fruit with soft spots or bruises.

How to Store: If persimmons are still firm, store them at room temperature and allow them to ripen. Store soft, ripe persimmons in the refrigerator until ready to eat.

Ripe persimmons become candy-sweet and custardy when broiled. The fruit is drizzled with a simple topping of honey and lime juice, and served with vanilla-perfumed mascarpone cheese.

Steamed pudding is a traditional and festive holiday dessert. Persimmons, golden raisins, cinnamon, and nutmeg make the pudding spicy-sweet, while Calvados adds kick.

This unique fall salad is a riot of color and flavor. Peppery watercress and bitter endive are offset by sweet Fuyu persimmon slices, while the salad is garnished with creamy, nose-tingling ripened goat cheese.

Rustic bread pudding is dressed up with a rich, sweet sauce thickened with white chocolate and persimmon puree. This dessert can be assembled a day ahead and baked while you eat dinner.

In this impressive savory-and-sweet stuffing, Swiss chard, celery root, persimmons, raisins, and toasted almonds mingle with the seasoned bread cubes. The addition of five eggs gives this stuffing a rich, custardy texture.

The sweetness of persimmons is nicely balanced by the bitterness of escarole in this sophisticated salad. The unique vinaigrette is made from minced shallots, lemon juice, fresh marjoram, and grainy mustard whisked with extra-virgin olive oil.