| Reference Source | Reference Type | Archival Data | Comments |
|---|---|---|---|
| Gonella, M.P 2003-2006 | Use - Food |
Persimmon pudding (24 servings (one 9x13 pan). Beat: 2 eggs. Add: 1 1/2 cups sugar, 2 cups persimmon pulp. Sift: 1 ¾ cup flour, 2 tsp. baking powder, 1 tsp cinnamon. Combine in separate bowl: 1 cup half & half, 1 cup buttermilk, 1 tsp. baking soda. Add dry ingredients to persimmon alternately with milk. Pour into a greased 9x13 pan. Can also be made using gluten free flour mixture with delicious success. Bake at 325* for 60 minutes. Serve hot or cold with a dab of whipped cream on top. |
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| Kellogg, L.P. 1923 | Use - Medicinal |
Fruit is made into a paste which is baked into loaves. "The Indians make a paste of the fruit, which they bake into loaves of the thickness of a man's finger, and of the consistence of a dried pear. The taste seems at first somewhat disagreeable, but people are easily accustomed to it. It is very nourishing, and a sovereign remedy, as they pretend, against a looseness and bloody-flux". |
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| Rafert, S. 1996 | Use - Food |
Persimmons were used as a snack food when in the woods. |
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| Aatotankiki myaamiaki 1998-2006 | Use - Food |
Barbara Mullin's mother, Julia Lankford, gathered wild persimmons in the woods around the homestead at Timber Hill. |
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| Gatschet, A.S. ca. 1895 | Use - Food |
Persimmon fruits are dried. ". . . When the arrived home they had left at the place where he had been drying his wife persimmons . . .", "napiatchi manahwilitchi; niaha da passamelidci wiwali piakimini"). |
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| Gonella, M.P 2003-2006 | Use - Food |
Persimmons were used for jelly by Peggy McCord's grandmother Geboe. |
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| Gonella, M.P 2003-2006 | Horticultural Info |
Harvesting and preparation for use: "They must fall to the ground to be ripe. Not quit ripe persimmons taste terrible. This time of year early October for southeast Indiana is when they start to fall. Check under the tree every day and collect. Wash and take out seeds. I take seeds out by hand. Its a messy job but very effective. You can then run the remains of the seed through a food mill to make a pulp and eliminate the skin. This is the pulp used in the recipe. The pulp can be frozen". |
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| Peoria, Eastern Shawnee, Wyandotte, Seneca-Cayuga, Miami and Ottawa Tribes 2003 | Use - Food |
Persimmons are gathered for food. |
| Reference Source | Reference Type | Data | Comments |
|---|---|---|---|
| Gleason, H.A. and Cronquist, A. 1991 | Habitat | Occurs mostly in dry-soiled woods in eastern and western Myaamia lands, |
| Reference Source | Reference Type | Data | Comments |
|---|---|---|---|
| Masthay, C. 2002 | “Persimmon” is an English loan from the Powhatan word 'pessi-min', meaning ‘peel/husk-fruit’. Plural is 'pessi-minas', both are inanimate words. The Proto-Eastern Algonquian word for persimmon (Diospyros virginiana) is '*pehši-mini'. The Unami Delaware word for persimmon is 'xí·mi·n' for expected '*pəxi·min' (Siebert 1975, p. 367). |
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| Dunn, J.P. ca. 1900 | "piakimindjakwi" |
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| Gravier, J. ca. 1700 | "I remove the crown [sepals] from a persimmon, the stem from fruit". |
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| Bush, L. L 1996 | Human-charred persimmon floral material was recovered from excavations at an early 19th century Myaamia village site at the forks of the Wabash River (Ft Wayne) 1975-1812 (Ehler Site). |
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| McPherson, A. and S. McPherson. 1977 | The common name persimmon is of Algonquian origin and is taken from the Delaware word pasimenan, meaning dried fruit. |
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| Pinet, P.F. 1696-circa 1700 | "piakiminja", persimmon |
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| Tippman, D. 1999 | Jim Strack recalled seeing a recipe in a cookbook when he was growing up that called for persimmons to flavor the meat of a opossum. |
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| Clark, J.E 1993 | The Shawnee collected this plant for food. |
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| Bush, L. L 1996 | Archaeological studies have demonstrated that persimmons were utilized as a food resource by Late Woodland 800 A.D to 1300 A.D. indigenous peoples of central and southern Indiana. |