American Persimmons
Estimated Inventory, lb : 0
Description/Taste
American persimmons grow on deciduous trees and are shaped like miniature tomatoes. These round fruits generally measure between 2.5 and 7.5 centimeters, typically being slightly wider than they are tall. As they ripen, their color transitions from light yellow-orange to dark red-orange, and they sport a four-leafed green stem. The skin is smooth, soft, and becomes slightly mushy when ripe, occasionally showing a chalky white residue. Inside, the flesh is a vibrant deep orange with a jelly-like texture that becomes increasingly succulent as the fruit matures. It's so soft that it can be easily scooped out to reveal an almost gelatinous consistency. These persimmons release a sweet, honey-like scent that intensifies upon full ripening. The hard, unripe fruits are highly astringent due to tannins. Fully ripe American persimmons offer a silky, sweet flavor reminiscent of caramel, with hints of honey, tangerine, and heavy cream, all enveloped in a custard-like texture.
Seasons/Availability
American persimmons are available from fall to early winter.
Current Facts
American persimmons, known scientifically as Diospyros virginiana, are part of the Ebenaceae family. Like tomatoes, they are technically classified as berries though they're not typically thought of as such. They go by various names including Common Persimmon, Date Plum, Jove’s Fruit, Possum Apples, and Winter Plum. The term "persimmon" comes from the Algonquin Native American tribe, while its genus name, Diospyros, means "fruit of the god Zeus" in Greek. This is why the fruit is sometimes also called Jove’s Fruit, as Jove is another name for Zeus. American persimmon trees are popular in edible landscaping for their fruit and decorative appearance. They attract wildlife like birds, deer, foxes, raccoons, and bears. American persimmons are less well-known than Asian persimmons, which are bigger but generally less flavorful. They are typically not ready to eat until they fall from the tree, appearing mushy and fully ripe. This mushiness is due to the breakdown of internal structures, reducing astringency and enhancing their sweet, rich flavor.
Nutritional Value
Persimmons are rich in vitamins A and C, which can enhance skin health, strengthen the immune system, and boost collagen production. They contain manganese, which is essential for blood clotting, and are loaded with antioxidants that may help reduce the risk of serious conditions like cancer and stroke. Persimmons are high in luteins that may help protect against eye diseases. The skin of persimmons includes flavonoids with antioxidant and anti-diabetic properties, which combat advanced glycation end products—compounds linked to the onset of diabetes. Traditionally, persimmons have been used as a medicinal remedy for various ailments including hemorrhages, gastrointestinal disorders, and infections.
Applications
American persimmons can be consumed raw, cooked, or dried. While they are most commonly eaten fresh, they are also used to make jams, compotes, syrups, and vinegars. American persimmons can be used in recipes for cakes, muffins, breads, pies, tarts, galettes, and pastries. Beyond sweets, they blend well with cream and sugar to create puddings or ice cream, and they can also be used to create persimmon flavored candy. Historically, persimmons were used in brewing beer, but today they're more commonly found in cocktails or brandy. They can be added to granola, grain salads, or as a substitute for apples in savory pork dishes. American persimmons pair well with a variety of flavors including mascarpone, cream cheese, yogurt, nuts, citrus fruits, fresh herbs, cured meats, and sweet wines. Native Americans dried persimmon and preserved them similarly to prunes. They can also be preserved by keeping unripe persimmons refrigerated until they ripen. Once ripe, they should be consumed quickly as they perish rapidly. To expedite ripening, place them in a paper bag with a ripe banana or apple, which emit ethylene gas to speed up the process.
Ethnic/Cultural Info
Persimmons were a staple in the diets of Native Americans in the southeastern United States, along with maize, beans, pumpkins, and walnuts. These fruits were subsequently adopted by early European settlers and later Americans for both culinary and medicinal purposes. The first English documentation of the persimmon was by the "Gentleman of Elvas" during the de Soto expedition from 1539 to 1543. During the American Civil War, persimmon seeds were crafted into buttons and used as a coffee substitute when roasted and ground. The wood of the persimmon tree was valued for making gunstocks, shoes, chisel handles, screws, mallets, carriage shafts, golf club heads, and engravings. The bark was used to make dye, syrup was produced from ripe fruits, and ink was made from its unripe fruit. Despite these uses, common persimmons did not become popular as a horticultural crop and were overshadowed by the larger Asian persimmon varieties introduced towards the end of the 19th century.
Geography/History
American persimmons, native to the central and eastern United States, thrive across the Mississippi River basin, spanning the Midwest, Southeast, and as far north as Connecticut. They adapt well to a variety of climates, flourishing in moist, well-drained, sandy soils, and can tolerate hot, dry conditions, poor soils, and wind. These trees are commonly found in woodlands, meadows, and as naturalized elements in wildlife areas, but they are also popular as ornamental or fruit trees in residential landscapes. Remarkably, the fruit can remain on the tree through winter, unaffected by freezing temperatures, even after the leaves have fallen. This resilience makes them particularly appealing for garden settings. The spread in popularity of American persimmons dates back to Native American use, which solidified their role in the American food landscape. Upon their arrival, European settlers quickly incorporated the fruit into their diets and it found a place among the diverse population of immigrants adapting to life in the New World. While not as commercially popular as Asian persimmons, American persimmons can still be found growing wild in their native regions, in gardens, and occasionally at farmers' markets or specialty stores.
Recipe Ideas
Recipes that include American Persimmons. One
is easiest, three is harder.| The Little Epicurian |
|
Autumn Persimmon Arugula Pasta |
| Wholefully |
|
Bourbon Persimmon Bread |
| Wild Abundance |
|
Raw Persimmon Pudding |
| Beauty Everyday |
|
Sweet Potato & Persimmon Soup |
