Picture of single persimmon on a branch - backlit
Culinary Use of Diospyros virginiana
(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!

"Plumbs there are of 3 sorts. The red and white are like our hedge plumbs: but the other, which they call Putchamins, grow as high as a Palmeta. The fruit is like a medler; it is first greene, then yellow, and red when it is ripe: if it be not ripe it will drawe a mans mouth awrie with much torment; but when it is ripe, it is as delicious as an Apricock."       - Captain John Smith, 1612

"...they are lushious sweet."      - Thomas Hariot, 1893



Native American nations understood the value of persimmons.  They were preserved by drying, added to breads, soup, and porridge. 

European settlers baked persimmons into pies, cakes, puddings, and made a variety of alcoholic drinks

Bibliography of Culinary Use:

Hariot, Thomas.  1893.  

Smith, John.  1612.