Racoon up in de 'simmon tree
Possum on de ground
Possum says to racoon
Please shake some 'simmons down
The American Persimmon (Diospyros virginiana) is one of our underappreciated native trees. They range up and down the Eastern Seaboard and into the Mid-West. These trees are tough, growing in the poorest of soils where they withstand the occasional drought, as well as the occasional dose of salt in coastal areas. Though they have fairly good fall color, this time of year it is the fruits that are of interest, which fall off the tree when ripe, creating a feast for wildlife. They are also quite edible to humans, provided you don't eat them prematurely. The astringent tannins in an unripe Persimmon will turn your mouth inside-out for a small eternity. Without the foliage or fruits on the tree, it is easily identified by its distinctive bark.
Although I promote native trees whenever possible, when it comes to Persimmons I prefer to eat the Asian varieties (Diospyros kaki). There are many cultivars, but they can be put into two basic groups: astringent or non-astringent. The astringent varieties can only be eaten after they are fully ripe, otherwise they will do that same nasty trick in your mouth as an unripened native. The ripe fruit from the astringent group is achingly sweet and has a gooey, almost gelatin-like texture. I prefer the non-astringent varieties, which can be eaten while the flesh is still firm and crisp like an apple. They are also not so cloyingly sweet. Even if the fruit is not eaten, these trees are worth growing just for their color - both from the fall foliage and from the fruit, which hangs on the tree like so many orange ornaments.
