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    PERSIMMONS: SWEET AS PIE

    Oct 22, 2021 5 minutes
    By Maggie Bullington

    Autumn in the country brings cooler weather, colorful foliage, and persimmon harvest season. Although an underripe persimmon is mouth-puckeringly tart — and practically inedible, except to hungry goats — one that’s ripened to perfection is sweet, with a complex caramel-like flavor. The ripe fruit can be eaten fresh, or baked into delectable autumn treats (see recipes beginning on Page 44). Its flavor pairs well with warm, comforting spices, such as nutmeg and cinnamon.

    Multiple persimmon trees thrive on my family’s property, requiring little care. Native, or common, persimmons (Diospyros virginiana) grow semi-wild in our part of Alabama. They can also be found in a wide swath of the eastern and Midwestern United States, from Connecticut to Florida, and Kansas to Texas.

    Native persimmon trees can also be intentionally planted in Zones 4

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