Picture of single persimmon on a branch - backlit


dedicated to growing, education, and use of Diospyros virginiana L., the common, or American persimmon

Picture of branch with persimmons
Diospyros virginiana L. (common persimmon)History, Cultivation, Celebration and Culture, Natural History, BotanyHealth & Nutrition, Culinary Use (recipes), Commercial, Entertainment, News, Links, SourcesHomeContact us!

What is persimmon pudding?  It is a traditional baked pudding with the consistency of custard, almost like that of a pie filling, but more dense.  It is best served warm, with whipped cream or vanilla ice cream.   Click here for more on persimmon pudding.

For many of us, Fall means searching for the extra-soft, purply-orange morsels of sweetness that are wild persimmons.  Our native persimmon is Diospyros virginiana, the common, or American persimmon and was very important historically.  On a cold day, the smell of persimmon pudding cooking in the kitchen can't be beat.  Many of us can't even imagine a Thanksgiving and Christmas without a steaming bowl of persimmon pudding.  The ripening during the end of harvest and the ease in preservation ensured these fruits were a staple in the tree's range for generations.  persimmonpudding.com is a website dedicated to growing, education, and use of Diospyros virginiana L., the common, wild, or American persimmon.  

In addition to the normal recipe pages, this site hopes to document the history, harvest, cultural uses, cultivation, old pictures, family recipes, etc.  Basically, I am trying to create a free online library of everything persimmon.

Here's where you can help.  I would greatly appreciate your stories of persimmons, persimmon cookery, cultivation, family memories, harvesting experiences, you name it.  I am also just beginning an oral history project wherein I'll host recordings of the memories of people and various experiences with persimmons.  These will be available here on persimmonpudding.com. 

Persimmons are part of a rich heritage.  I hope you'll join me in celebrating, and fostering an awareness of this fantastic tree. 

Do you have an old family recipe you'd like to share?  Interesting persimmon stories?  Large persimmon tree locations?  Are you a wildcrafter or forager with persimmon tips?  Do you have tips or new methods for processing persimmon pulp? If so, drop me a line!  I'd greatly appreciate any help you choose to provide.  Please join me in helping further the use of and interest in our native or wild persimmons.  


1)  For those of you foraging wild persimmons (or any wild foods for that matter), make sure you positively
identify ANY plant or parts thereof,  and be certain that they are edible before you eat them.  When in doubt,
do the research!!!  You're better off taking the extra time for study than taking the time for healing.

2)  The vast majority of people eat persimmons without problem.  In very rare cases, persimmons have been known to contribute to the formation of diospyrobezoars in some people.  If you have had previous gastric surgery, or any form of gastric impairment, you are encouraged to consult with your physician before eating large quantities of persimmons.