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.

Foragers should collect persimmon during Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically field edges, open woods, bottomlands. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional NAmerica communities have long valued persimmon as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, persimmon pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

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

Where It Grows