The Fruit Of The Gods From An Indiana Tree?
The American persimmon tree’s scientific name, Diospyros virginiana, is loosely interpreted “divine fruit” or “fruit of the gods” of Virginia. If you have tasted a ripe persimmon on a crisp fall day, you might agree with that assessment. Several persimmon tree species are found in both the new and old world and have been used for food and wood products for centuries. Our American persimmon is native to the southern half of Indiana but can survive in the northern half of the state as well.
The ripe fruit is famous for the sweet orange pulp used in puddings, cookies and candies. If you are unlucky enough to eat a persimmon that has not yet ripened, your opinion of its eating quality will be quite different. Unripe persimmons have a high tannin content that makes the fruit very astringent – I describe it as feeling like your head is shrinking while simultaneously trying to expel a glue ball from your mouth! Most dedicated persimmon collectors wait for the fruit to become soft and fall from the tree before collecting to avoid this unpleasant experience. Contrary to popular belief, the fruit does not have to experience a frost to ripen. Persimmon fruit normally ripen in September and October, but some trees hold fruit well into winter.
