Persimmon
Diospyros virginiana — Ebenaceae
Italiano: Caco selvatico — Persimmon
Description
Persimmon (Diospyros virginiana) belongs to the Ebenaceae family and is native to NAmerica. It thrives in Field edges, Open woods, Bottomlands environments across regions including Southeast USA, Eastern. Botanically, Persimmon is only fully ripe soft fruit. Unripe VERY astringent. Bread pudding.. It is also known locally as Persimmon. The edible parts include Ripe fruits. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during October and September. Nutritionally, Persimmon stands out for its Vitamin C (20.0mg, 22% DV), Potassium (200.0mg, 4% DV) and Folate (15.0mg, 4% DV). It also provides 1.0g protein and 3.6g dietary fiber per 100g serving. In the kitchen, Persimmon offers a Sweet honey ripe flavor profile. Only ripe soft bread pudding. Common culinary applications include ripe raw, bread, pudding. Popular preparations include Persimmon bread, Persimmon pudding, Wild vegetable stir-fry, Steamed wild greens. For storage, ripe fresh 3d. Safety note: Unripe fruit EXTREME astringency tannins. ONLY fully ripe safe. Antinutrient content is hIGH tannins unripe. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Persimmon bread
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: ripe raw, bread, pudding Storage: Ripe fresh 3d
Recipes
- Persimmon bread
- Persimmon pudding
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Wild Persimmon salad
- Foraged Persimmon pesto
- Roasted Persimmon
