Persimmon Persimmon The persimmon (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus "Diospyros". The most widely cultivated of these is the Asian or Japanese persimmon, "Diospyros kaki". "Diospyros" is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber. The word "Diospyros" comes from the ancient Greek words "dios" ("δῐος") and "pyron" ("πῡρον"). A popular etymology construed this as "divine fruit", or as meaning "wheat of Zeus" or "God's pear" and "Jove's fire". The dio-, as shown by the short vowel 'i' has nothing
Tomato sauce added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also common. Tomato sauce was an ancient condiment in Mesoamerican food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar, who made note of a prepared