By Nadia Navarrete-Tindall

Dr. Nadia Navarrete-Tindall, the Specialty Crops Director at Lincoln University in Jefferson City, MO, is an advisor to the Grow Native! program, and owns Native Plants and More, a consultation business. She lives in Columbia, MO and is originally from El Salvador.

Medium sized tree, from 30 to 60 feet tall. Open crown and branched in deep soil conditions. Adapted to dry and low nutrient soils. It has pretty white flowers that look like waxy bells and are visited by native bees and other pollinators. Trees are dioecious (male and female flowers in different trees).

Persimmon can be easily reproduced from seed or cuttings. Once established, the taproot is long which makes it difficult to transplant. It is a slow- growing tree but reaches maturity three to five years after planting. It produces root suckers that can be mowed or pruned.

Fruit is edible and matures in the fall. A good rule of thumb is to gather persimmons that have fallen to the ground to be sure they are ripe. Immature fruits are not at all pleasant. It can be eaten fresh or used for jams, in baked goodies and for wine.

Dehydrated persimmons are a good source of carbohydrates, dietary fiber, iron, calcium, vitamin A and protein. To dehydrate persimmons, cut them in half and dry them in a dehydrator overnight at 130-140 degrees F. 

 Cake Ingredients

3/4 cup raisins

Enough milk to cover raisins

2 cups rice flour

1/2 teaspoon baking powder

2 teaspoons baking soda

11⁄2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

11⁄2 cups pure cane sugar unbleached

3/4 cup melted butter (can substitute with Greek style yogurt)

3 eggs

11⁄4 cups persimmon pulp

2 teaspoons vanilla

11⁄2 cups non-hybrid Missouri pecans

Cream Cheese Icing Ingredients

8 ounces cream cheese, softened

1⁄2 teaspoon vanilla

1 teaspoon fresh Meyer lemon juice

2 tablespoons honey

2 tablespoons powdered sugar

Mix all ingredients together and spread it onto the Persimmon Cake. Prepare one or two hours before serving.