10/19/2026
Fall flavors of Appalachia ⛰️ Maypop, a.k.a. Purple Passionflower (Passiflora incarnata) & American Persimmon (Diospyros virginiana)
Derived from the Powhatan name “maracock”, maypops generally ripen just right around the start of autumn here in southwest Virginia. While the showy, complex blossoms begin appearing in May, if you aren’t watching where you step a few months later, the fruit may-pop. With a tropical punch-like taste, the fruit is sometimes compared to combination of orange and banana. In fact, a relative, Passiflora edulis is used to flavor Hawaiian Punch. This is just 1 of 500 in the passionflower family. Passiflora incarnata translates to “Passionflower” “in the flesh”.
The seeds are also edible, adding a chunchy, mildly bitter balance to the juicy pouches inside the fruit. This herbaceous perennial vine can become rather aggressive, and highly productive once established. The uniquely ornate flowers are a hit with bumble bees and carpenter bees, and passionflower is also an important food source for the larvae of several butterfly species, including the Gulf fritillary, zebra longwing, red-banded hairstreak, and Julia butterfly to name a few.
Known as “Uwaga” (wild apricot) by the Cherokee people, this delectable native fruit is appreciated by native birds, and the tendrils are consumed by wild turkey, but it is generally less palatable for deer. Just One fruit contains: 11 mcg vitamin A, 63 mg of potassium, 5 mg of magnesium, 5.4 mg of vitamin C, 2 mg of calcium, 0.29 mg of iron, 1.9 g of fiber as well as phosphorus, niacin, and vitamin B6!
American Persimmon is beginning to “fall” here in Virginia, and ITS MIGHTY SWEET! While many folks believe that the first frost is a good marker for readiness to harvest and overall sweetness, conditions matter! Trees that are exposed to direct sunlight (with no friendly floral protection) are apt to drop fruit earlier in the season than those growing alongside canopy trees.
The common name for this Appalachian native is a direct phonetic translation from Algonquin languages (including Powhatan). Indigenous peoples referred to this tasty fruit tree as “putchamin”, “pasimin”, “pechimin” or “pessamin”.
Although ripe persimmon fruit is a most delicious treat, the tannin count in an underripe fruit will turn your tastebuds inside out! Look for dark orange to red or purple in color tone with a little wrinkle or a split in the sides and some give to the flesh upon squeeze. These have sometimes already fallen to the ground (so watch your step!) while other ripe fruit generally comes off of the limb with very little force. And yet, rather amazingly, edible fruit can hang onto the limb deep into the winter, even in harsher climates.
The seeds, which doubled as buttons during the American Civil War, are also edible, and great for roasting! Additionally, the wood is prized for its hardness, and ink can been made from the green, unripe fruit.
Local wildlife and pollinators alike are BIG FANS! Although primarily pollinated by long-tongue bees, such as bumblebees and leaf-cutters, Persimmon is also a host plant for the Luna Moths, Hickory Horned Devil Moths, Persimmon Borer Moths, Small Necklace Moths, and Persimmon Leaf-roller moths (to name a few).
Quite fittingly, in Greek “Diospyros” translates to “DIVIVE FRUIT” or “FOOD OF THE GODS”.
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