Japanese Persimmon 'Dagaishi' is a deciduous tree that brings both edible abundance and ornamental grace to temperate gardens in Zones 7 through 10, though it performs best in Zones 8 to 10. This variety grows into a rounded, spreading canopy reaching 20 to 30 feet tall with outer branches that gracefully droop, creating visual interest year-round. The tree produces the same supermarket persimmons celebrated worldwide, combining excellent fruit production with striking ornamental foliage and form. Native to India, Burma, China, and Korea, and widely cultivated in Japan for centuries, this tree carries deep horticultural heritage while remaining refreshingly low-maintenance for home gardeners. Its edible, showy fruits emerge after inconspicuous spring flowers, rewarding patient growers with both beauty and harvest.
Full Sun
Moderate
7-10
360in H x 360in W
—
Moderate
Hover over chart points for details
This tree excels at dual purpose gardening, delivering ornamental presence through its elegant spreading form and drooping outer branches while producing the exact persimmons you find in supermarkets. It tolerates a wide range of soil conditions and handles drought once established, yet still prefers moist, sandy loams in full sun for optimal growth. The main quirk worth embracing is its naturalized tendency to produce root suckers; unless you want that wild, spreading effect, simply remove them to maintain a clean tree form.
Japanese Persimmons are grown primarily for their fresh fruit, harvested ripe and eaten raw as a crisp, sweet treat. The fruit also dries exceptionally well for winter storage and can be used in baked goods, jams, and traditional preparations. Beyond culinary use, this tree functions beautifully as an ornamental specimen in the landscape, valued for its striking form, elegant drooping branches, and the visual drama of golden-orange fruits against green foliage and autumn leaves.
No timeline data available yet for this variety.
Harvest persimmons in autumn when they develop their characteristic golden-orange color and yield slightly to gentle pressure. The exact timing depends on your climate and whether you prefer the fruit soft and very sweet or firmer with mild astringency. Pick fruit carefully by hand or allow fully ripe fruit to drop naturally if you're comfortable with some cleanup; store harvested fruit in a cool place for weeks or dry slices for long-term storage.
Prune Japanese Persimmon primarily to maintain shape and remove any wayward or crossing branches. The tree's naturally rounded, spreading crown with gracefully drooping outer branches is part of its charm, so prune conservatively to preserve this character. Focus pruning on removing root suckers unless you want the naturalized spreading effect; remove these promptly from the base.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Japanese Persimmon represents centuries of cultivation across Asia, originating in India, Burma, China, and Korea before becoming deeply embedded in Japanese horticultural tradition. The species Diospyros kaki was refined and developed through generations of selection in Japan, where cultivars like 'Dagaishi' became the foundation for the commercial persimmon trade that supplies supermarkets globally today. This variety arrived in Western gardens as trade routes expanded, carrying with it the botanical knowledge and refined genetics of Asian growers who had perfected the species over countless seasons.”