Showing Food Common persimmon

General Information

Name

Common persimmon

Scientific Name

Diospyros virginiana

Description

Common persimmon, Diospyros virginiana, is a fruit native to the southeastern United States. It is widely consumed in the United States, particularly in the southern regions. The fruit is a round or oval orange-yellow botanical berry with a sweet, tangy taste and a soft, juicy texture. It has a sweet, slightly nutty odor. Common persimmon is a rich source of vitamin C and antioxidants, providing several health benefits, including immune system support and anti-inflammatory properties. The most notable chemical in common persimmon is vitamin C. In addition to its culinary uses, the fruit has medicinal properties, including anti-inflammatory and antimicrobial activities (PMID: 29803213, PMID: 38119230). It can be eaten raw, but is often pickled, cooked, or dried to make various products such as pie, pudding, jam, molasses, candy, and herbal tea. Interestingly, common persimmon can be fermented into brandy or beer, and its seeds can be roasted as a coffee substitute.

Primary ID

FOOD00429

Picture