However, they can also grow in sandy soils, muddy lowlands, and shale. Optimal conditions for growth of American persimmons include a moist, loamy soil that drains well and receives plenty of sunshine. The wood can also be found in pool cues, veneers, flooring, and textile shuttles that carry threads through a loom. In fact, of the many woods used throughout much of the history of the sport, persimmon was widely preferred. Strong and elastic, persimmon wood was once used in the manufacture of golf club heads before the introduction of metals into the game. It resists wear and is excellent for use in turning. The tree is a hardwood that is heavy and fine-grained. In addition, the bark was chewed to relieve heartburn. Its unique blocky bark and its syrup were used as medicine for conditions of the mouth, throat, and bowel, as well as an effective treatment for indigestion. Many Native American tribes also recognized the health benefits provided by the American persimmon tree. In the year 1609, he wrote, “The fruit is like a medlar it is first green then yellow, and red when ripe if not ripe, it will drive a man’s mouth awrie with much torment but when it is ripe, it is as delicious as an apricock. This extreme difference in taste was described in the strongest terms by John Smith, one of the first settlers of the Jamestown colony. When ripe, however, the fruit has a wonderful, sweet taste. The Algonquins produced putchamin, or artificially dried fruit, to minimize the strong, bitter flavor of the unripe persimmon. The seeds can also be turned into something like peanut oil. The Rappahannock tribe mixed its fruits with hot water to make beer. Its leaves were utilized in the making of tea, and coffee was brewed using roasted seeds. Several parts of the tree itself were commonly used in the making of beverages. It was also cooked into a sweet pudding and was even consumed raw. The pulp was blended with cornmeal and ground acorns to make thick soups and breads. Diospyros roughly translates from Latin as “fruit of the gods.”Ĭenturies ago, persimmon fruit was a well-established food source for many Native American tribes. This sentiment was not lost on its early discoverers, nor the botanist who named it. However, what the American lacks in size, it makes up for in flavor. On the other hand, its fruit is barely larger than an olive - tiny in comparison to the racquetball-sized yield of the Asian persimmon.

In fact, at a height of 30 to 80 feet, the American stands several times taller than its counterpart. Also known as the common persimmon, this tree is not to be confused with the smaller Asian variety ( Diospyros kaki). This veritable deer magnet is an American persimmon tree ( Diospyros virginiana). All of them cluster together at the foot of one of our trees, where the deer have been feeding on its sweet yellow-orange fruit. With my eyes, I follow multiple sets of whitetail deer tracks that crisscross the white landscape. I gaze through the kitchen window upon the side yard, still blanketed with the first snow of winter. state of Indiana, it is considered one of two legendary local dishes the other being sugar cream pie.By Mark Hall On a quiet Saturday morning, I roll out of bed and meander downstairs to start my coffee. As the pudding ages the various individual flavors mellow and blend. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. It is traditionally served warm, though it can be served cold as well. The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called brandy sauce. These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread. This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. Persimmon pudding is a traditional American dessert made with persimmons. Slice of pudding topped with whipped cream

Persimmon origin