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Flavor of the Week

Flavor of the Week: Persimmon sweetens dishes from entrées to desserts

The fruit is making gains on restaurant menus

Persimmon is a versatile fruit whose jammy, sweet flesh can be used in pies, breads and even protein-based entrées like chicken or duck. While it’s considered a premium ingredient, it’s making gains on restaurant menus, with 121-percent growth over the past four years.

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