With its origins going back to China, the Japanese persimmon, “Diospyros kaki L.,” was introduced to the United States when Admiral Perry brought back a native Japanese variety to Washington, D.C., in the mid-1800s.

Today, persimmons are grown in California when hundreds of different varieties flourish, according to the Web site, fruitsandveggiesmatter.gov.

The fruit was a sensation because it ripens in the fall when few other fruits were available.

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The first American variety, “Diospyros virginiana,” was found growing in Virginia by the early American Captain John Smith in 1609, who described the tree and the persimmon fruit in great detail and as tasting like an apricot.

In information on the Web site, articlebase.com, the wood of the persimmon tree is among the hardest known to man, being highly prized and desirable for wood carving by Japanese artists.

The Japanese persimmon tree is a very important landscape specimen tree because of the deep green waxy leaves that turn such brilliant colors in the fall, often appearing like a brightly lit Christmas tree in the landscape.

American persimmons contain a few seeds in the juicy, pinkish-orange fruit which often ripens in September. These delicious fruits have

a natural juicy, sweet, fruity taste when overripe in

the pinkish-orange stage

and should never be picked from the tree until plump, soft to the touch, and completely ripe.

The American persimmon grows in almost every forest habitat of the United States, and the hard wood of the trees is valued by mountain wood carvers for its decorative grain. The wood is also in high demand for the manufacture of golf clubs prized for the durability and bounce projectability of golf balls coming in contact with the golf club wood.

This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.

• Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

• Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.

Mandy G. Armentor, associate extension agent for Vermilion and Iberia parishes, said persimmons are widely available September through December with peak time during November.

When choosing persimmons, look for a round, plump fruit with glossy and smooth skin.

Avoid fruits with blemishes, bruises or missing skin.

To ripen persimmons, place the un-ripened fruit in a paper bag with an apple or banana. Once ripened store in the refrigerator and eat as soon as possible.

After all these years, it must be good.