PERSIMMON - Diospyros virginiana, Linn.
THIS REPRESENTATIVE OF the ebony group grows in all except the northwest portion of the state. While persimmon grows on many kinds of soils, it attains its greatest size on sandy, clay soil in bottoms. It is one of the first invaders of old fields with the seeds brought in by wild birds and animals. Sprout clumps are common in neglected pastures, old fields and fence rows.
The leaf is rather leathery and dark green without teeth on the margin. Its average length is about 4 inches.
The tree is well known for its delicious orange fruit and bark, resembling alligator hide. Like black gum, persimmon is a prolific sprouter.
Fruit, buds and leaves are a source of food for deer, opossum, gray and fox squirrel, quail, raccoon, wild turkey, red and gray fox and coyote. Many birds make persimmon fruit a part of their diet. It is very important as a wildlife food.
Persimmon wood is hard and dense. It is used for golf club heads, handles for files and carving tools, billiard cues, shuttles and mallets.
History records that Confederate soldiers boiled persimmon seeds as a substitute for coffee. When De Soto crossed the Mississippi, he observed that persimmon played an important role in the Indian diet. The Lenape Indians with whom William Penn traded called persimmon "Pasimenan."
Apparently from experience, doughy Captain John Smith said, "If it is not ripe it will draw a man's mouth awrie with much torment." You will share Captain Smith's experience if you every try eating a green persimmon. It will really make your mouth pucker.
The Latin name means "Fruit of Zeus."
