How to Grow Persimmon

Persimmon

Diospyros kaki

tree

Persimmons are deciduous fruit trees native to China that produce sweet, orange fruits in fall. They are ornamental trees with beautiful foliage that turns vibrant red and gold before dropping. There are two main types: astringent varieties that must fully ripen to lose tannins, and non-astringent varieties that can be eaten while still firm.

Looking for a specific variety?

Fuyu Hachiya Jiro Izu Triumph Chocolate

Growing Conditions

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Sun: Full sun, 6-8 hours daily; tolerates partial shade but produces more fruit in full sun

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Water: Moderate watering; deep irrigation weekly during growing season. Reduce watering in fall to concentrate sugars. Drought-tolerant once established but needs consistent moisture while young

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Spacing: 20-25 feet between trees for mature spread inches

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Days to maturity: 2-3 years to first fruit; 4-5 years to full production

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Planting depth: Plant at same depth as root ball; top of root ball level with soil surface

Soil

Type: Well-draining loamy or sandy soil

pH: 6.0-7.5

Amendments:

Compost aged manure peat moss for drainage improvement

Growing Zones

Find your zone →

Thrives in zones 5-9; astringent varieties tolerate zone 5, while non-astringent types prefer zones 7-9

5a 5b 6a 6b 7a 7b 8a 8b 9a 9b 10a

Growth Stages

Establishment (Year 1-2)

1-2 years

Young tree develops root system and establishes branching framework; may produce no fruit or minimal fruit

Prune to establish strong central leader; remove competing branches; water regularly; protect from wind damage; apply mulch 3-4 inches deep

Juvenile Growth (Year 2-3)

1-2 years

Tree grows rapidly; canopy fills out; first flowers may appear and should be removed to encourage root/branch development

Continue pruning to shape tree; remove early flowers and small fruit to redirect energy; maintain consistent watering; apply balanced fertilizer in spring

Flowering (Spring)

2-4 weeks

Small yellow-green flowers appear before or with new leaves; trees may self-pollinate but cross-pollination increases fruit set

Do not fertilize during flowering to avoid excessive vegetative growth; ensure adequate moisture; allow pollinators access; thin flowers if overcrowded

Fruit Development (Summer-Early Fall)

3-4 months

Small marble-sized fruits enlarge; foliage remains green; fruits develop rich orange color; foliage begins turning red/gold

Thin fruit to 1 per cluster for larger fruit; consistent watering prevents fruit drop; reduce nitrogen fertilizer; watch for pests; discontinue deep watering in late fall to concentrate sugars

Ripening & Harvest (Fall-Winter)

4-12 weeks depending on variety

Fruits fully color and soften (astringent types) or remain firm (non-astringent); foliage turns brilliant red-gold; leaves drop

For astringent varieties, allow fruit to fully ripen on tree or harvest and ripen indoors; non-astringent can be harvested firm; harvest before frost if possible; prune after leaf drop

Companion Planting

Plan your garden →

Plant with:

Nitrogen-fixing legumes (clover, vetch) flowering shrubs (for pollinator attraction) berry bushes (raspberries, blueberries)

Avoid planting near:

Black walnut (juglone toxicity) shallow-rooted trees competing for moisture

Common Pests

Hand-pick early morning; use pheromone traps; apply neem oil; encourage native predators
Sanitation of fallen fruit; insect netting on fruit; attract beneficial wasps; organic spinosad if severe
Spray with water to dislodge; apply horticultural oil; increase humidity; avoid excessive nitrogen fertilizer
Prune affected branches; spray with neem oil or horticultural soap; apply summer oil
Tree guards on young trees; fence at 8 feet height; repellents; plant in less accessible areas

Uses

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Fresh eating and desserts

Culinary

Ripe persimmons are eaten fresh with a spoon, used in puddings, jams, baked goods, and smoothies. Their honey-like sweetness makes them ideal for desserts and preserves. [source]

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Global traditional dishes

Culinary

Used in Asian cuisine for centuries; featured in traditional Japanese, Chinese, and Korean recipes; dried persimmons are popular snacks in Asia. [source]

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Nutritional and traditional medicine

Medicinal

Rich in vitamins A and C, fiber, and antioxidants; used in traditional Chinese medicine for digestive health and to clear heat from the body. [source]

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Natural dyes and inks

Household

Unripe persimmons contain tannic acid historically used to create natural dyes and waterproof ink for writing and woodblock printing. [source]

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Wildlife food source

Wildlife

Fall fruit provides important nutrition for birds, deer, and other wildlife during migration and winter preparation; ornamental value attracts diverse fauna. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest astringent varieties (Fuyu type: actually non-astringent—harvest firm) or astringent types (Hachiya) when fully soft and dark orange; allow fruit to fall naturally or gently twist and pull when ready; astringent types can be harvested mature-green and ripened indoors at room temperature for 1-2 weeks wrapped in paper; non-astringent types can be harvested when orange and eaten fresh; store ripe fruit in refrigerator for up to 2 weeks

Fun Facts

🌱 The name 'persimmon' comes from the Powhatan Algonquian word 'putchamin,' meaning 'dry fruit,' and was adopted into English by early American colonists.
🌱 Astringent persimmons contain soluble tannins that make your mouth feel dry and chalky until fully ripe—these tannins mysteriously coagulate during ripening, making the fruit suddenly sweet and palatable.
🌱 A mature persimmon tree can produce 100+ pounds of fruit annually and can live for 100+ years; some cultivars are nearly seedless, making them more convenient for eating.

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