Persimmons are rich in vitamins, but you have to eat them and cook with them at the right ripening stage — something many people learn when they rent or buy a house with a persimmon tree. And what to do with all those pounds and pounds of harvest!

Well, fear not. In 2012, Insight Host Beth Ruyak had a conversation with Jean Brine. Brine wrote a cookbook with 1,010 recipes titled Perfectly Persimmon. It has loads of advice for cooking with both fuyu and hachiya persimmons.