Non-astringent
Hachiya persimmon is a beloved classic Asian persimmon cultivar that produces some of the largest, most luxurious fruit in the persimmon world. The tree grows 18 to 25 feet tall and thrives in hardiness zones 7 through 10, reaching full productivity within a year of planting. Known for its stunning deep orange-red, acorn-shaped fruit that can reach up to 4 inches long, Hachiya earns its reputation through incredibly rich, sweet flesh that becomes soft and jelly-like when fully ripe. This is the persimmon bakers have trusted for generations, and it tolerates heat, humidity, and drought with remarkable resilience.
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Full Sun
—
7-10
300in H x ?in W
Perennial
High
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Hachiya persimmons are treasure-hunt fruit; the massive, glossy deep orange-red skin glows in autumn light and signals something extraordinary inside. Once fully ripe, the flesh transforms into a silky, intensely sweet experience that's typically seedless and so rich it's almost custard-like. The tree itself is vigorous and upright with a striking red fall foliage display that makes it earn its space as both a food producer and a landscape specimen. Its low chill requirement and heat tolerance mean gardeners in zones 7 through 10 can reliably grow this variety without the fussiness some fruit trees demand.
Hachiya persimmons are the baker's persimmon, prized for puddings, breads, and other baked goods where their rich sweetness and soft texture shine. When fully ripe and soft, they're equally wonderful eaten fresh straight from the tree. Home gardeners also preserve them through dehydrating and freezing, extending the season's bounty well beyond autumn.
Hachiya persimmons are typically sold as grafted trees on OHxF333 rootstock. Plant bare-root or container trees in early spring or fall, spacing them at least 18 to 25 feet apart to accommodate mature size. Dig a hole twice as wide as the root ball and just as deep, keeping the graft union slightly above soil level. Water thoroughly after planting and maintain consistent moisture through the first growing season.
Harvest Hachiya persimmons when the skin is fully deep orange-red and the fruit is soft to very slight finger pressure, indicating full ripeness and maximum sweetness. The large, acorn-shaped fruit becomes increasingly vibrant in color as it matures, signaling readiness for picking. Handle ripe fruit gently as the soft flesh bruises easily. If frost threatens, harvest slightly firm fruit and allow it to ripen indoors at room temperature, where it will continue to develop flavor and reach that prized jelly-like consistency.
Prune Hachiya persimmons lightly to maintain an upright, spreading form and remove any crossing or damaged branches. The tree's natural vigor means it rarely needs aggressive pruning; focus on shaping in early spring before bloom. Thin fruit in early summer if you want larger individual persimmons, though the tree's productive nature usually provides abundant fruit without this step.
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