Persimmon Trees

How to choose a persimmon

The Fuyu Persimmon Tree is non-astringent. The squat, flat fruit can be eaten while firm and crisp, which suits anyone who wants to pick and eat without waiting. The Nightingale Persimmon Tree and the Dai Dai Maru Persimmon Tree are astringent. Their fruit is very tannic until fully soft and jelly like, so wait until it is ripe or the mouth feel will be harsh.

The Chocolate Persimmon Tree is not a true persimmon. It is black sapote (Diospyros nigra), a tropical relative, with green skin and dark, chocolate pudding like flesh. It needs a frost free, warm climate.

Where persimmons grow

True persimmons (Diospyros kaki) are hardy and adaptable. They need winter chill to fruit well, handle light frost and grow in temperate and warm temperate areas, and in many subtropical gardens, in full sun with shelter from strong wind. A mature tree reaches about four to six metres, with a rounded canopy.

For similar autumn interest, see our fruit trees, the autumn colour plants and deciduous trees.

A persimmon is a handsome ornamental as well as a fruit tree. In autumn the leaves turn orange, red and gold, and after they drop the fruit stays on the bare branches like lanterns. The effect makes it a good tree for the front of the house, a courtyard or the middle of a lawn.

Fruit that has been fully ripened can also be dried, which is a traditional way of preserving the crop in many countries.

Planting and spacing

Plant in late winter or early spring while the tree is dormant, in a sunny position with well drained soil. Space trees about four to five metres apart. Water in well and mulch to keep the roots cool, keeping mulch clear of the trunk. Persimmons have a deep taproot and resent root disturbance, so plant carefully and avoid moving them later.

Care basics

Water regularly through the first two summers, and deeply during fruit set and development. Feed in spring with a fruit tree fertiliser. Prune lightly in winter, removing crossing branches and opening the centre. Heavy crops can break branches, so thin the fruit when it is small. Ripe fruit can be picked while firm and left to soften at room temperature, which suits the astringent types.

Most people find the non-astringent Fuyu the easiest first choice, because the crisp fruit can be eaten the moment it colours up. If you enjoy a soft, honey sweet pulp, an astringent type such as Nightingale is worth the wait.

Common questions

What is the difference between astringent and non-astringent persimmons?

Non-astringent types, like Fuyu, can be eaten crisp. Astringent types, like Nightingale and Dai Dai Maru, are puckery until soft.

When do persimmons ripen?

Mostly from March to June, depending on the variety, with fruit often hanging after leaf fall.

Do persimmons need a second tree?

No. The varieties offered here will fruit alone.

Can I grow a persimmon in a pot?

For a few years in a large container, but they do best in the ground, where the taproot can develop.