Historically, the fruit of the native American Persimmon, which is high in nutrients, was used by the Powatans for medicinal purposes. Now, it is more commonly used--when fully ripe--as an edible fruit or cooked in puddings and compotes. An unripe American persimmon is so astringent as to be inedible. The American Persimmon has a deep taproot that makes large plants difficult to transplant. Better to buy it in a container. In spring its creamy-white blooms attract bees. In fall, its yellowish to orange fruits (on female trees), attract birds. It is also a butterfly larval plant.