Hachiya Persimmon is a late-ripening Japanese cultivar prized for its ability to thrive in warm climates with minimal winter chill. This stunning tree grows 15 feet tall and produces large, deeply flavored fruit that demands patience, the payoff comes in late autumn when you finally bite into a perfectly softened persimmon. Hardy from zones 8 to 11, it's an excellent choice for gardeners in warm regions who want an ornamental tree that also feeds your family. The low chill requirement of just 200 hours below 45°F makes it a game-changer for areas where most fruit trees struggle.
Full Sun
—
8-11
180in H x ?in W
—
High
Hover over chart points for details
The Hachiya's greatest strength lies in its relaxed chill requirement. Unlike persimmons that demand brutal winter cold to set fruit reliably, this variety needs only 200 hours below 45°F, opening up growing possibilities across warm climates that would otherwise be off-limits. The tree itself is a visual reward long before harvest, and when fruit finally ripens in November, the wait transforms into genuine celebration.
Hachiya persimmons are eaten fresh as a dessert fruit when fully ripe and soft. The fruit is typically consumed by cutting it open and scooping out the custard-like flesh with a spoon, or peeled and sliced once completely softened. They're also excellent candidates for preserving, drying, and use in baking applications.
No timeline data available yet for this variety.
Hachiya fruit is late to ripen and will not reach eating quality until it's fully soft. Allow persimmons to remain on the tree through November, harvesting only after they've reached complete ripeness when they feel almost liquid inside. The fruit is ready when it yields completely to gentle pressure and has developed deep color. Handle ripe fruit carefully, as the softened flesh bruises easily.
Enter your ZIP code to see a personalized growing calendar for this plant.