Wild persimmon

Learn how to identify, harvest, and preserve wild American persimmons, a tasty late-fall foraged food!

Here in the South, prime persimmon season starts in the middle of October and continues through November.

The most time consuming part of this process is getting the persimmon pulp, but I assure you, the flavor is like NOTHING else and it's even more exciting because it grows wild and is connected to native peoples and early european settlers.

Wild persimmons are tasty, nutritious, and a perfect fall treat. Check out these tips and tricks for eating the fruit and using the rest of the persimmon tree.

How to forage for American persimmons and identify when they are perfectly ripe.

...still enjoying the rich colors of autumn!

This classic, easy recipe for Persimmon Jam is simply made with sweet fruit, sugar and lemon juice – no additional pectin is required.

Learn how to pick, ripen, and eat hachiya persimmons! Once ripe, hachiya persimmons are soft, like a very ripe plum, and have an incredible honey-sweet flavor.

Persimmons are flowering now, but it’s easy to miss the tiny blossoms. They are hidden behind leaves in branches above your head. At the Prairie Garden Trust (PGT), you’re most likely to find persimmon trees growing along the edge of the woods. Diospyros virginiana

ROASTED PERSIMMONS WITH VANILLA-LEMON CRÈME FRAICHE Serves 8 people 1 vanilla bean – seeds scraped out or 1 teaspoon vanilla paste Serv