The Ichi Ki Kei Jiro persimmon is a cold-hardy Japanese cultivar that delivers large, sweet fruit you can eat straight from the tree while still crisp, like biting into an apple. Hardy in zones 6 through 8, this compact tree reaches about 8 feet tall and grows into a naturally rounded, spreading form that's ornamental year-round. The tree is self-fertile, produces seedless fruit, and ripens early in the season, all while remaining highly productive and remarkably drought tolerant once established.
Full Sun
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6-8
96in H x ?in W
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Moderate
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Fruit hangs visually striking against bare branches even after leaves drop, and the foliage itself turns brilliant orange in fall, making this tree as much a landscape feature as a fruit producer. The firm, apple-like texture of the fruit is the real distinction here; you don't wait for it to soften on the counter like many persimmons. Cold-hardiness combined with early ripening means gardeners in northern climates can finally grow a full-size persimmon that actually produces.
The fruit is eaten fresh, straight from the tree, ideally while still firm rather than waiting for it to reach full softness. Its crisp, apple-like texture makes it excellent for eating out of hand, slicing into salads, or incorporating into dishes where you want the fruit to hold its shape rather than collapse into pulp.
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Harvest when fruit reaches full size and the skin begins to show the characteristic color of ripe Ichi Ki Kei Jiro persimmons. The fruit can be eaten while still firm; there's no need to wait for it to soften. Gently twist and lift to detach from the branch, or cut with pruners to avoid damaging spurs.
Prune to shape and maintain the naturally rounded, spreading form. Remove any crossing or inward-growing branches to keep the canopy open and allow light to reach fruiting wood throughout the tree.
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