There are numerous wild persimmon trees near the shoreline of Beaver Lake. The green fruit can be seen in July.
In October and November they begin to ripen and fall from the trees. When they are less than perfectly ripe, they are terribly bitter, but ripe ones are sweet.
Ozark folklore tells of slicing the seed to foretell the winter. If the inside looks like a fork, winter will be mild (small bites), if like a spoon, there will be a lot of snow (shoveling) and if like a knife, winter will be bitter cold and “cut like a knife.” I look for the soft, apricot-colored fruit when gathering them. After rinsing and cleaning, I mash them through a sieve or strainer and use the pumpkin-like pulp to make persimmon bread.
The word persimmon means “divine fruit” or “God’s pear.” That calls to mind God’s best fruit for our lives, the fruit of the Spirit. We find this spiritual fruit in Galatians 5.
The Fruit of the Spirit Live by the Spirit, Not by self and sin, Then you will bear fruit And have these within: Love, which is patient, And love that is kind. Never show envy. Have a humble mind. Joy, which is present Always in your life, Because it is hope In calm or in strife. Peace, which is given By Christ when we pray. Perfect in our hearts. Be thankful each day. Patience, we must wait, Having faith and trust. Resting in the Lord. Belief is a must. Kindness, shown to all, Forgiving them too, For Christ forgives us. Compassion pursue. Goodness will follow Every day we live If we follow Christ, Loving what He’ll give. Faithfulness is sure. Confident to bless. The Lord supplies us With godly success. Gentleness is shown To every man. Evident to all God’s excellent plan. Self-control, a must. Slow to anger, clear. Sound, honest judgment Keeps the Spirit near. Crucify the sin That lives within you. Live by the Spirit And walk in it too. Galatians 5:22-23 Persimmon Bread Recipe Ingredients 3/4 cup vegetable oil 1 1/2 cups sugar 2 eggs, beaten 1 cup persimmon pulp 1 3/4 cups flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon clove 1/2 teaspoon allspice 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup chopped dates Directions 1. Preheat oven 350 degrees. 2. In a large bowl blend sugar and oil; Add eggs and persimmon pulp. 3. In a separate bowl, sift together flour, baking powder, baking soda and spices. Add dates and mix well. 4. Stir four mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for 45 minutes.