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The Japanese persimmon tree, Diospyros, kaki originated in the Orient and was distributed in California and Florida in the 1800's.  The trees were tested there for their commercial orchard possibilities for use as fruit crops.  Several persimmon cultivars were tested and grafted onto the native American persimmon trees, Diospyros virginiana, a tree that dwarfed and offered resistance to the soil eelworms (nematodes) that attach themselves to the roots of seed-grown Oriental persimmons.  Japanese persimmon trees produce a very delicious, tasty fruit that is much superior to the taste of the native American persimmon, however, Japanese persimmon trees are only cold hardy enough to grow in zones 8 and  9, whereas, the American persimmon can be successfully grown in Northern States.  The key to eating and enjoying the flavor of a persimmon is to allow the persimmon to completely ripen either on the tree or to pick from the tree when the color change begins and allow the fruit to finish ripening in a cool shady room.  This ripening process is called, bletting, a process that is common to use in other fruits that contain tannins, like the Medlar fruit.  If the persimmon is eaten before it has completely ripened,  it will have a very disagreeable, offensive  taste.  The Fuyu persimmon is an exception to this case, since it can be eaten when in the unripe, green stage, however, the flavor of the Fuyu persimmon is improved,  if it is allowed to soften to the touch after turning orange in color.  The flavor of the ripe Japanese persimmons pulp is much like a pudding, and there are no seeds to remove.  The leaves of the Japanese persimmon trees are oval in shape and a shiny, waxy green and are slightly nodding on the tree.  The rootstocks of the grafted trees are black in color, leading some people to think that the trees are dead, and they are distinctly tap-rooted.  The Japanese persimmon trees leaf out very late in the spring, after most other trees are in full leaf, and the flowers are inconspicuously green but pleasantly fragrant. The Japanese persimmons ripen late in the fall, October and November, and the fruit hangs on the trees into the winter, where they are a favorite wildlife food for white-tailed deer, turkey and many other wildlife animals.

Chocolate Persimmon Tree Eureka Persimmon Tree Fuyu Giant Persimmon Tree Hachiya Persimmon Tree Tamopan Persimmon Tree Tanenashi Persimmon Tree
Chocolate Persimmon Tree Eureka Persimmon Tree Fuyu Giant Persimmon Tree Hachiya Persimmon Tree Tamopan Persimmon Tree Tanenashi Persimmon Tree
USDA Zones 8-10


USDA Zones 8-10 USDA Zones 8-10 USDA Zones 8-10 USDA Zones 8-10 USDA Zones 8-10
Fuyu Giant Persimmon Tree
Tam-O-Pan Persimmon
Tanenashi Persimmon Trees
One of the best varieties of persimmon that you can grow today is the Giant Fuyu Persimmon. We offer free online videos that include information on these trees, and our experts here at Aaron's Farm can answer any questions you have regarding the growth and pollination. The Tanehashi Persimmon tree (also known as Tane Nashi Persimmon trees) grow huge persimmons that are as big as a grapefruit and are seedless and astringent, however, this Japanese Persimmon tree cultivar should be left on the tree to soften to the touch before eating it, and the pulp is sweet to taste with an outstanding fruity mix of flavors.