Through the queer, uncertain South,
Had a ’simmon—
Green Persimmon—
Make a sortie on your mouth?
—Frank H. Sweet.
The Persimmon, or Virginian Date Plum, is a North American tree, growing wild in nearly all of the Southern United States, and will thrive and ripen its fruits as far north as the state of Connecticut and the great lakes. It is one of about one hundred and eighty species belonging to the genus Diospyros. These are all hardy trees or shrubs. Representatives of the genus are found in nearly all regions that have a tropical or a temperate climate. The name Diospyros is of interest, for it is from a Greek name used by Theophrastus, and is derived from two words, one meaning Jove’s and the other wheat or grain. This name of Theophrastus has reference to the edible fruit and literally translated means divine or celestial food.
Only a few of the species are cultivated. These are highly ornamental trees with a beautiful foliage, which is rarely attacked by insects. The common Persimmon of America is the only species that is at all hardy in the north. This and the Japanese species (Diospyros kaki) are the only trees that produce the edible fruit commonly found in the market. The wood of nearly all the species of Diospyros is hard and close-grained. The trees that yield the beautiful ebony of commerce belong to this genus, and the species that is said to yield the best quality of this wood (Diospyros ebenum) is a native of the East Indies and Ceylon. It is also cultivated to some extent in hothouses and in tropical climates.
The common Persimmon of the United States (Diospyros virginiana) is a tree, usually growing to a height of about fifty or sixty feet, and rarely reaching one hundred feet. This is a beautiful round-topped tree with more or less spreading branches. The name Persimmon is of Indian origin and of unknown meaning. The fruit of this species is but lightly appreciated except by those who visit the forest regions in which it is native, for it is only cultivated to a very limited extent. The fruit is globular in form and quite plum-like. It varies both in size, color and flavor. When green the fruit is astringent and has a very disagreeable taste. This, however, disappears when the fruit becomes fully matured.
It is generally thought that the fruit of the Persimmon is not palatable until there has been a frost. Regarding this supposition Dr. L. H. Bailey says: “The old notion of early botanists that this fruit must be subjected to the action of frost before it becomes edible is erroneous. Many of the very best varieties ripen long before the appearance of frost, while others never become edible, being so exceedingly astringent that neither sun nor frost has any appreciable effect on them.” This fruit, so popular in the localities where it grows, was not unknown to the natives who traversed the wild woods before the time of the early explorations and conquests of America. A narrative of De Soto’s travels relates that his men, who were camping at a native town “halfe a league from Rio Grande” (Mississippi River) found the river “almost halfe a league broad and of great depth,” and that the natives brought to them “loaves made of the substance of prunes, like unto brickes.” These loaves were made of dried Persimmons, possibly, mixed with some pulverized grain. At the present time, in some southern localities, the fruit is not infrequently kneaded with bran or ground cereals, molded and baked.
