Diospyros virginiana seed
American persimmon also called simmon, possumwood, and Florida persimmon, is a slow-growingof moderate size found on a wide variety of soils and sites . It is native to the eastern United States and is higher in nutrients like vitamin C, calcium, iron and potassium than the Japanese Persimmon.
Persimmons in the wild vary quite a bit in their fruiting habits, and that’s a good thing! Some trees may drop all at once during September, and others may not ripen till early November and drop sporadically over the next five or six weeks.
Persimmon fruit is a golden yellow, round or oval, flavorful, smooth textured delicacy from the East Asia. Its sweet, delicious flesh holds several health promoting nutrients such as vitamins, minerals, and anti-oxidants that are vital for optimum health.
Its fruit is traditionally eaten in a special steamed pudding in the Midwest and sometimes its timber is used as a substitute for ebony (e.g. in instruments). The American persimmon fruit is proven to be valuable food source for white tail deer, because the fruit ripens late into the year and will hang on the tree much throughout the winter months .
Zone: 6 to 9
Height: 35.00 to 60.00 feet
Spread: 25.00 to 35.00 feet
Bloom Time: May to June
Bloom Description: White to greenish yellow
Sun: Full sun to part shade
Medicinal use of American Persimmon: A decoction of the boiled fruit was used to treat bloody stools. (This probably refers to the unripe fruit, which is very astringent). The leaves are rich in vitamin C and are used as an antiscorbutic. A decoction of the inner-bark is highly astringent. It has been used as a mouth rinse in the treatment of thrush and sore throats. Used externally as a wash for warts or cancers .
Edible parts of American Persimmon: Fruit – raw, cooked or dried and used in breads, cakes, pies, puddings etc. About the size of a plum, the fruit has an exquisitely rich flavour when it is fully ripe (and almost at the point of going bad) but it is very harsh and astringent before then. The fruit may not ripen properly in a cool summer, though if it is frosted it normally develops a very good flavour. The fruit can also be harvested in the autumn, preferably after a frost, and bletted. The fruit can also be dried and used in bread, cakes etc. The fruit is up to 4.5cm in diameter. Molasses can be made from the fruit pulp. An oil obtained from the seeds is said to taste like peanut oil. A is made from the dried leaves. It is high in vitamin C and has a pleasant flavour somewhat like sassafras. The roasted is used as a coffee substitute.
Other uses : Wood – strong, hard, heavy, fine-grained, elastic, resistant to wear. A valuable wood, it is used for making wooden ware, turnery etc. It is used especially for making handles for golf clubs