59 reactions | The native persimmons are ripe and starting to fall in my region right now. I love foraging for them to bake with. You can also freeze the pulp for later use. They’re a lot smaller and more fragile than their Asian cousins, so they don’t transport well… but their pulp makes tasty pumpkin-like treats for the fall—jelly, sweet breads, cookies, or a traditional persimmon pudding. #persimmon #foraging #fallflavors #wildfoods #plants | Lil Urban Farm | Facebook