American persimmon

Diospyros virginiana

Description: The American persimmon tree (Diospyros virginiana) is a native deciduous tree in the eastern and central US. It has thick, blocky bark, oval leaves that turn yellow green in fall, and large, orange, edible fruit.

Availability: Persimmons are ripe and ready to harvest in the fall from October to December. Take care not to bruise the delicate fruit while harvesting. The orange orbs hang on the tree after the leaves have dropped.

Taste and Flavor: Ripe persimmons are mildly sweet with a rich honey-like flavor. They are often described as a mix between an apricot and a mango. They are juicy and have a pudding like texture.

Nutritional Value: They are rich in vitamins A and C, providing significant antioxidant benefits. They also contain minerals that contribute to heart and immune function. The high fiber content supports digestive health.

Uses: They can be eaten fresh or dried for a chewy snack. The insides can be scooped out and used for baking breads and muffins. They also made a delightful jam or jelly. The leaves can be used for tea.

Allergies and Precautions: While rare, some people may be allergic to persimmons. They should be eaten ripe to avoid an unpleasant mouth puckering taste.

Did you know? Asian persimmons are very popular in Asian cooking. They symbolize good fortune and long life. If you cut the seed in two and see a fork it will mean a mild winter: a knife shape means a cold, icy winter. Elephants, raccoons and coyotes eat persimmons and poop out the seeds. This makes the seed germinate faster and the plant stronger.