~9-26-17~ Tiger Salamanders ~ Fawns ~ Persimmons ~ Acorns ~ Pelicans ~!

The persimmon is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Oriental or Japanese persimmon, Diospyros kaki.

What do you find in the center of persimmon seeds? The seeds tell a story about what we can expect for the coming winter. But the persimmon is much more than a weather prognosticator.* It’s a soft, edible fruit (provided you bite into one that is lush and ripe, otherwise, you’re in for an unpleasant surprise) that can be eaten fresh, cooked, or dried.  Persimmons make delicious jams, pies, steamed puddings, bread and muffins, stuffing, curry, and cookies. They are also delicious sliced and served fresh in green salads with watercress and nuts. 

What do they taste like?
Some say the fruits taste similar to apricots, with a pudding-like texture when ripe. A persimmon is actually a berry which has been fondly referred to as the “Divine Fruit.”  Native to China, the persimmon has been cultivated for thousands of years. Japan has been cultivating persimmons for about 1300 years. Japanese and Chinese cultivars were first introduced to the U.S. from 1870 to 1920.

Today various cultivars of persimmons are grown in a dozen other countries. The American persimmon, Diospyros virginiana, also known as the Common Persimmon, is grown from Florida to Connecticut, west to Iowa and south to Texas. According to University of California Davis, most domestic commercial production of persimmons is centered in California; in 2012, the 2,898 acres harvested produced 16,898 tons of fruit.

*Be sure to look at the seeds from a locally-grown persimmon to predict the weather in your area.

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