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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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American Persimmon (Diospyros virginiana) is a native plant that can be found in central and eastern United States. Southern Connecticut is the northern range for persimmons. It can be found growing along field edges. It prefers full sun, but can tolerate partial shade.
Persimmon trees have dark gray and furrowed bark. The oval leaves are deciduous and alternately arranged.
The plant is dioecious so there are both male and female trees. Only the female trees will bear fruit. The fruits start off green and ripen to a peachy orange color. They ripen late fall to early winter. The fruits will have a white bloom, brown calyx, and soft flesh when they are ripe. Ripe persimmons will have wrinkly skin and easily come off the tree when tugged. The fruits contain several dark, oval seeds.
American persimmons have a sweet flavor with hints of vanilla and custard. Unripe fruits are astringent and cottony. If persimmons are picked orange but not fully ripe, they will continue to ripen off of the tree.
Persimmons are so fragile and soft that they do not store well. They will keep in your fridge for 1-2 days. The fruit can be turned into a puree which can be stored in the freezer for future use. Persimmon puree can be used in place of banana for bread or ice cream. The fruits can also be turned into a delicious fruit leather.
Persimmons are high in fiber, and vitamins A and C. They also have anti-inflammatory and anti-tumor properties.
Persimmon leaves can be turned into a tasty tea that is high in vitamin C.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
