February 09, 2008
Here in North Carolina, mid to late fall is the time of year for ripe persimmons. Persimmons are bitter sweet until a heavy frost nips the round fruit and ripens the soft, tangy goodness inside. Eating ripe persimmons straight from a tree will make your lips pucker, but they're delicious in pies, breads, cookies, and jellies! The American persimmon (Diospyros virginiana) is native the southeastern United States and is considered better eating than the similar kaki or oriental persimmon, The word persimmon is a Native American word similar to the Cree word “pasiminan” meaning dried fruit. Notice the vibrant fall colors in the background. Despite the warm summer and autumn, plus a horrific drought, we nonetheless enjoyed colorful foliage. Photo taken on November 14, 2007.