American Persimmon

Diospyros virginiana

Illustration: American persimmon (Diospyros virginiana) with alligator bark

Identification: Tree with distinctive alligator-skin blocky bark; oval leaves; orange round fruit that must be dead-ripe/soft (often after frost) to lose astringency.

Dangerous look-alikes: Unripe persimmons are brutally astringent but not dangerous — wait until soft and wrinkled. No toxic confusion.

Edible parts: Fully ripe soft fruit.

Season and habitat: Late fall–winter. Old fields, woodland edges.

Preparation: Eat soft-ripe fresh, or pulp for puddings and breads. The classic is persimmon pudding.

Notes: Possums and deer compete for them — check trees often in season.