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How to Eat Persimmon Seeds

By Mindy McIntosh-Shetter ; Updated July 21, 2017
Persimmon seeds can be roasted like pumpkin seeds.
Jonathan Kantor/Lifesize/Getty Images

For hundreds of years, the common persimmon, or Diospyros virginiana L., has been used as a food source. Native Americans ate the ripe fruit right off the tree, or dried it, or made breads, jams, and jellies with it. They also made a beer-like drink from it, and roasted the seeds for flour. During the Civil War, persimmon seeds were dried, roasted, and ground into a coffee substitute, and the leaves were used for tea. During hard times, the persimmon has been used as a survival food.

Ripe persimmons are orange-red to dark brown in color.
persimmon tree in snow image by kelly marken from Fotolia.com

Choose persimmons that are orange-red to dark brown in color. Run the fruit through a food mill to remove seeds.

Wash the persimmon seeds, and remove any pulp that may remain. Place them on paper towels to dry completely.

Roasting persimmon seeds is similar to roasting pumpkin seeds. Place the seeds on a cookie sheet, and mix with oil or butter and your choice of seasonings. Roast the seeds for 30 minutes at 300 degrees Fahrenheit, stirring them every 10 minutes.

Remove the seeds from the oven, and let them cool. You can eat them right away, or place them in a glass jar for storage.

 

About the Author

 

Mindy McIntosh-Shetter has been writing since 2010. Her work appears on various websites and blogs. Her educational background includes a Bachelor of Science in agriculture education with minors in biology and natural resources from Purdue University. She is pursuing a master's degree in environmental education and urban planning from the University of Louisville.