Somewhere between a tomato and an apple, the Persimmon is native to East Asian but collects its name from an Algonquin word. Grown in temperate climates but with some cold hardiness, the Persimmon is a soft, orange fruit that should be left on the tree to fully ripen. Because the fruit is soft and can be eaten whole, it is common in jams, jellies, and puddings. Persimmon trees are not self fertile and require a pollinator nearby. Persimmon wood also had numerous uses including golf clubs, hence the name 'woods.'