A picture of a Persimmon

Persimmon

Diospyros kaki

Also known as

Sharon Fruit, Chinese Date Plum, Chinese Persimmon, Kaki, Oriental Persimmon, Kaki persimmon, Japanese persimmon

Full Sun
Easy care
Moderate watering
Half-hardy

H3

RHS hardiness

-5°C

Minimum temperature

Expected size

Height
Spread

12m

Max

8m

8m

Min

4m

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Persimmon Overview

Persimmons are classified into two basic groups, those that are sweet and edible when hard and crisp (non-astringent) and those that must be allowed to soften to a jelly-like consistency before losing their astringency (astringent). The astringents, once fully ripe, are paradoxically often far sweeter and more luscious than the so-called sweet or non-astringents. Astringency can be removed by treating the fruit with carbon dioxide or alcohol. Persimmon trees are a lovely ornamental specimen fruit tree, often with a semi weeping form, which gives a beautiful display of deep orange autumn leaves, and retains many of its orange coloured fruit after leaf fall, making it the prettiest fruit tree in the garden.

Common problems with Persimmon

Persimmons are relatively problem-free, although mealybug and scale in association with ants can sometimes cause problems

How to harvest Persimmon

Astringent variety persimmon fruits are generally harvested while they are hard but fully matured. On the other hand, Non-astringent types can be ready for harvesting when they achieve full-colour, and slightly soft in consistency.

How to propagate Persimmon

Seed

Remove the seeds, but don't let the seeds dry out

Division

Special features of Persimmon

Autumn colour

All persimmons have spectacular fall colors — bright yellows to clear oranges, light pinks to bright reds.

Drought resistant

Require water for a good crop

Pot plant

Can be made into a beautiful fruiting bonsai

Other uses of Persimmon

Producing ornamental fruits. Shade and south facing wall. The fruits are edible.

Edible

Persimmons are eaten fresh, dried, raw, or cooked. Hachiya persimmons are creamy and great for baking, while the Fuyu is good peeled and enjoyed raw. Tea can also be made from fresh or dried leaves.