grows abundantly in the rest of the country. The native American persimmon is commonly found from the Gulf States to central Pennsylvania and bears dark
red fruit that often reaches burgundy in color. The fruit contains several large, flat seeds. Another variety of persimmon, which yields a larger,
yellow fruit, is native to China and Japan. There is also a variety called
the Black Persimmon that is native to Mexico and that gives green-skinned fruit.

Perhaps surprisingly, persimmon fruit is technically a berry, with many of
the nutrition benefits found in other berries. In general, persimmon fruit is
a good source of vitamins A and C and can be eaten fresh, stewed, or in jams and jellies. Waiting until after the first frost improves the flavor of the fruit and makes it sweeter, and less tart, but also means it needs to be
either eaten or preserved faster. Persimmons can also be canned, frozen, or dehydrated. Persimmons are traditionally used in cookies, in cakes, as a
cereal topping, and for making a baked pudding that resembles pumpkin pie.

The hill folk of the Appalachians and Ozarks mountains maintain that
persimmon seeds in the fall can predict the upcoming winter's weather. If the seeds are in the shape of a fork, you will have a mild winter. If they are in the shape of a spoon, you will shovel snow that winter, and if they lie in
the shape of a knife, there will be heavy winds that cut like a knife. My
farm in the Missouri Ozarks includes several persimmon trees that provide us with the tasty, sweet fruit in the fall, and my wife checked our persimmons last year and found them shaped like a spoon. Our winter continued into April this year, with much snow.

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