[Sca-cooks] persimmon

Johnna Holloway johnnae at mac.com
Thu Nov 5 04:26:24 PST 2009

The persimmon (Diospyros virginiana) that grows in the Midwest is  
native to the US.


or see this site

I don't know that they imported that native variety to the Old World  
or if they did, it would have been well past 1600.

We used to go gather persimmons in the fall and make them into a  
persimmon pudding. I gather you can buy them in Indiana grocery stores  
i the fall but it's a very local product. You can order it in cans and  
use that to make the cakes or puddings.

I have no experience with the oriental or Fuyu persimmon. It actually  
shows up in markets and produce sections and I've seen it in Ann Arbor.


On Nov 5, 2009, at 2:07 AM, Stefan li Rous wrote:
> Does anyone have any period recipes that actually call for  
> persimmons? I think of those mainly as an ornamental yard bush. I  
> did do a search in the Florilegium and all I have there is passing  
> comments when talking about other fruits. Definitely no recipes or  
> mentions on SCA feast menus.
> Has anyone else eaten one of these? What was your impression of them?

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