Cardinal Persimmon is a Korean Asian persimmon that brings early-season fruit to zones 7, 9, ripening in October with a compact growth habit that rarely exceeds 12 feet tall. Unlike many persimmons that require weeks of conditioning to shed their astringency, Cardinal produces large, sweet, non-astringent orange fruit right off the tree, ready to eat fresh without any special preparation. Its vibrant orange-red fall foliage adds ornamental appeal even before the fruit arrives. With a remarkably low chill requirement of just 300 hours, this variety thrives in regions where other persimmons struggle to set fruit reliably.
Full Sun
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7-9
144in H x ?in W
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Moderate
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Cardinal ripens earlier than most Asian persimmons and asks for minimal winter chill, making it one of the few persimmons that will fruit dependably in milder climates. The non-astringent fruit arrives large and intensely sweet, ready to harvest and eat without the tannic bite that haunts many persimmon varieties. Its compact size and ornamental fall color mean you're growing an attractive landscape tree, not just a fruit producer.
Cardinal persimmons are grown primarily for fresh eating. The non-astringent nature of the fruit means you can pick it when it reaches full maturity and eat it immediately, straight from the tree or sliced into salads. Unlike astringent persimmons that require processing or long conditioning, Cardinal is designed for the home gardener who wants instant gratification from their harvest.
No timeline data available yet for this variety.
Transplant Cardinal Persimmon in early spring, after the last frost date in your region. If purchasing a container-grown tree, harden it off by exposing it to outdoor conditions for 7, 10 days before final planting. Dig a hole slightly wider than the root ball and plant at the same depth it was growing in its container; avoid burying the graft union if present. Backfill with native soil mixed lightly with compost, water thoroughly, and mulch around the base with 3, 4 inches of wood chips, keeping mulch 4, 6 inches away from the trunk.
Harvest Cardinal Persimmons in October when the fruit develops its deep orange color and yields slightly to gentle pressure. Unlike astringent varieties, Cardinal is non-astringent, so you can pick and eat fruit at full maturity without waiting for it to soften further or lose its firmness. Clip fruit from the branch with pruning shears rather than pulling to avoid damaging the tree. Peak ripeness is indicated by full color development and a subtle give when you cradle the fruit in your palm.
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“Cardinal originated in Korea, where persimmon cultivation spans centuries as both a food source and ornamental tradition. The variety was selected and named for its early ripening capacity and non-astringent fruit quality, characteristics especially valued in breeding programs aimed at extending persimmon cultivation into regions with shorter growing seasons and lower winter chill hours. It represents a deliberate effort to adapt Asian persimmons beyond their traditional range.”