Ours is a native persimmon tree, Diospyros virginiana, commonly known as American persimmon. Smaller and seedier than the commercially grown Japanese persimmon, Diospyros kaki, they are nonetheless considered "best" by Joy of Cooking authors, Irma Rombauer and Marion Becker. So they say in their persimmon pudding recipe anyway. Hopefully that makes up for the extra work it takes to extract the pulp from them.
From the looks of things on the ground around the tree, persimmons are a great favorite of our local wildlife. Even without the competition, my chances of getting very many seemed slim, considering that it's a mature tree and all the persimmons are waaaaaay up there.
Dan brought out the extension ladder and managed to shake a few more out of the tree. I ran these through my Foley food mill, but much of the pulp clung to the seeds so that I didn't feel I was getting much. I froze what I could, and added a little more every couple of days. I learned to go persimmon gathering in the late afternoon, as there would be nothing but discarded seeds if I went in the morning.
According to Slow Food USA, the anglicized word “Persimmon” is derived from an Algonquin word which means "dried fruit". The seeds are sometimes roasted to make a beverage similar to coffee. Here in Appalachia, the dried seeds are said to be brewed to make beer, though I've never heard of anybody doing that. The pulp can be used a lot of ways, including breads, cakes, cookies, pies, puddings, muffins, ice cream, sherbets, butters, jams, jellies, and fruit leather. Persimmon pulp can be dehydrated, canned or frozen.
By the end of November I had nearly 4 cups of pulp the freezer. At the top of my list is a persimmon pie! More on that soon.