When I start seeing roadside vegetable stands stocking up on pumpkins about the middle of October, I know it's time to track down the persimmon trees.
Persimmons have always reminded me of miniature pumpkins and, coincidentally, ripen about the same time. Although popular among those who know of their sweetness and relish their taste, they are equally unpopular among those who have tasted their flesh prior to ripening. The unripe fruit contains astringent tannic acid and leaves a sensation not easily forgotten. It has been compared to licking a chalk board, or having your mouth stuffed full of cotton. But when fully ripened, persimmons are one of the finest wild fruits there is.
Description The common persimmon (Diospyros virginiana) is the only member of the ebony family (Ebenaceae) in the eastern United States and has brownish, almost black bark, somewhat like ebony. The trees are small to medium-sized and have alternate, shiny green, oval-shaped leaves. Male and female flowers are on different trees and bloom in late spring. Female flowers are greenish-yellow and larger than the male flowers which are white and bell-shaped. Fruits begin to develop on the female trees shortly after the petals drop and grow into a round, orange to purplish berry.
Persimmon trees can be found in the eastern part of the United States from southern Connecticut to Florida and west to central Texas in abandoned fields or clearings.The Texas persimmon (Diospyros texana) grows in southeastern and central Texas and also has edible fruits that are black in color.
Other Uses: In addition to its edible fruits, the leaves can also be gathered and made into a tea. And according to Doug Elliott, "Don't throw away all those persimmon seeds either. Wash the remaining pulp off and roast them in a medium oven until they are very dark brown. Grind them in a blender and you have persimmon seed coffee. Prepare it as you would regular coffee. It has a rich coffee-like flavor but no caffeine." In some areas where it grows, persimmon trees are valued for their wood whose primary use is for golf-club heads.
The Wild Foods Forum is a bimonthly publication whose purpose is to share information on wild foods with emphasis on plant identification and uses.
Vickie Schufer, publisher, will be glad to answer any questions you have about the Wild Foods Forum.Date created: 11/23/96
Last modified: 11/18/97
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