Common Persimmon
Latin name: Diospyros virginiana
Etymology: The genus name is derived from the ancient Greek words for ‘divine’ and ‘wheat’ meaning ‘fruit of the gods’ while the species name means ‘ from Virginia’.
Family: Ebenaceae (Ebonies)
Origin: Central and Eastern US
Native habitats: Sandy woodlands to river bottoms to rocky hillsides
Native persimmons bear smaller fruit than the Asian varieties grown in orchards. Delicious if ripe, astringent if not, the fruit grows only on female trees. Once common in a younger Herrontown Woods, most persimmons have by now been shaded out by larger trees. This small grove shows off the persimmon’s distinctive dark, corky bark.
Description: Persimmons have a height of between 30-50 feet and a diameter of 10-12 inches. Leaves are somewhat thickened, egg-shaped and not toothed but may be slightly serrated. The lower surface is usually lighter-colored and may have hairs, especially on young leaves. They measure between 2-5 inches. The distinctive bark is dark grey and thick and broken into small squarish blocks, resembling a chessboard. Smaller branches are slender, zigzag, at first light reddish-brown and pubescent, buds are very dark with 2 scales. Flowers are small, pale yellowish, urn-shaped and fragrant and appear between May and June. Fruits are slightly larger than cultivated cherries, orange and edible and appear around September.
Similar species: The only tree that has the combination of toothless leaves, dark buds and regularly cracked bark. Flowering dogwood and blackhaw viburnum have similar bark but opposite rather than alternate leaves.
Wildlife value: A larval host plant of the Luna moth and Hickory horned devil. Fruits are eaten by nearly all birds and mammals and twigs and leaves are browsed by deer.
Uses: The inner bark and unripe fruit was used to treat fever, diarrhea, and hemorrhage and an indelible ink was made from fruit. The nearly black, extremely hard heartwood is used to make golf club heads, billiard cues and shoe lasts. Fruits are hard and astringent at first but can be eaten when fully ripe when they are used in preserves, chutneys, quick breads, puddings or pies as well as savory dishes.
