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
Fish pepper with some Mid-Atlantic restaurants using it today. Per Baker Creek this is an African-American heirloom popular in the Philadelphia/Baltimore region. A pre- 1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2’ tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping. William Woys Weaver introduced this pepper from his grandfather's collection. His grandfather received the pepper from African-American folk