Persimmon trees offer significant benefits to local ecosystems, attracting bees and other pollinators with their spring flowers and providing fall fruit that deer, birds, and small mammals enjoy. Their shade and vibrant fall color also make them an excellent addition to native plant gardens and food forests. When it comes to eating, persimmons—whether from wild American trees or cultivated Asian varieties—offer rich flavor and nutrients. The Fuyu type can be sliced and eaten raw like an apple or added to salads, while the Hachiya should be fully soft before being used in puddings, muffins, or smoothies. American persimmons are best when ripened on the tree or picked when jelly-soft, ideal for traditional Southern dishes like persimmon pudding or cookies. For storage, keep ripe persimmons in the fridge for up to a week, freeze the pulp for baking or smoothies, or dry slices into chewy, candy-like snacks.