Highly ornamental, nutrient-dense and delicious. The ancient persimmon fruit ticks all the boxes of a worthwhile backyard fruit tree.
In Chinese culture, persimmons (Diospyros kaki) are revered as a symbol of fortune and wealth. Having a persimmon tree in your backyard is considered a stroke of luck in itself. This elegant tree, with its semi-weeping branches and striking black trunk, thrives effortlessly in Tasmanian conditions. But when the tree is laden with fruit, what do you do with the abundance?
Persimmons are a delicious fruit with a lot of mystery behind them. Biting into an unripe persimmon can be a shock to the system, leaving your mouth puckered and dry from its intense astringency. Many people never go beyond this initial taste test, unaware that the secret to perfect persimmons is understanding and patience.
The fruit is nutrient-dense, with a fibre content similar to apples. They are also high in vitamin C and contain beta carotene.
In summary, grow persimmons:
- In full sun
- Protected from wind
- In well-drained soil
- With lots of fertiliser and water
- Without disturbing roots.
Choosing persimmon varieties
There are two types of persimmon fruit: astringent and non-astringent. Astringent fruit varieties, such as Nightingale and Dai Dai Maru, need a little patience. They require a process called bletting to reach their full sweetness. Simply leave the fruit in a bowl to ripen (adding a banana or tomato can speed up the process) until the skin feels firm but bouncy, like a water balloon. At this stage, you can peel the skin and enjoy the creamy, custard-like flesh, or scoop out the soft fruit from the top. Other fruit that need a similar approach include Black Sapote and Medlar. Once bletted, astringent persimmons are incredibly versatile: turn them into jam, preserve them whole, make fruit leather, or hang them to dry in the traditional way.
Non-astringent persimmons, such as Fuyu and Jiro, are more forgiving. are more forgiving. They can be eaten while still firm and crisp, like an apple, though bletting works on them too. Because they’re naturally sweet even when firm, these persimmons are perfect for a variety of dishes. Slice them raw into salads, pair them with fish, or preserve them in jams and other sweet treats.
We currently have Fuyu persimmons available at the nursery. Call us to ensure your chosen variety is available now.
Growing a persimmon tree
In Tasmania, persimmon trees bring colour and interest to the garden all year round. They’re the perfect size for most backyards—not too big, not too small—and their semi-weeping branches and striking dark trunks make them highly ornamental. Frost-hardy and productive, they attract birds and are largely unaffected by pests and diseases. With the right position and a little care, a persimmon tree will thrive and reward you with bountiful fruit.
What they don’t like is competition, so give them space. Sit them at least 3–4 m away from other large trees and keep them away from eucalypts, which they struggle to compete with. Persimmon trees also dislike having their roots disturbed, so it’s worth preparing the planting site carefully before bringing your tree home. An open, sunny spot sheltered from harsh winds is ideal, and staking the young tree until it’s established can give it a strong start. Water regularly in the early months, and your tree will settle in beautifully.
When it comes to harvesting, handle the fruit with care. Use secateurs rather than pulling the fruit off, which can damage both the fruit and the branches. With a little attention in the early years, your persimmon tree will grow into a hardy, generous feature of your garden, offering both beauty and a sweet, rewarding harvest.
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Light: Full sun |
Soil: Good drainage |
Height: 4m x 6m |
Wind: Protection from wind |
Planting
You’ve prepared your site and chosen the right tree from the nursery. Before planting, fill a bucket with water and mix a weak solution of Seasol. Soak your tree roots for 30 minutes to reduce transplant shock. Choose a warm, overcast day for planting.
Dig your hole and fill it with water, then watch it drain away. Well-drained soil should clear within 10 minutes. Gently remove your plant from its pot, taking care to disturb the roots as little as possible. Add stakes to the hole before planting. Place your tree at soil level and backfill gradually, watering well at each stage to remove air pockets around the roots.
Tie your tree to the stakes, leaving enough flexibility for the trunk to strengthen naturally. Finally, mulch deeply with your choice of mulch, at least 100–150 mm thick.
Maintenance
Once established, persimmon trees are low-maintenance. The fruit can be heavy, so pruning during the first three years helps create a strong framework for future harvests. Fertilising isn’t usually necessary; if the leaves are glossy and green, your tree is thriving. Too much fertiliser, however, can cause the fruit to drop prematurely. If your tree isn’t developing well, a complete and balanced fertiliser applied in late winter or early spring is usually all it needs.
So you have persimmons
Now what? When your persimmon tree is brimming with fruit, one of the best things you can do is share the bounty with neighbours and friends. In many cultures, giving persimmons is seen as a gesture of generosity—a symbol of wealth, good luck, and goodwill. The rest of your harvest can be turned into all sorts of delicious creations, from sweet treats to savoury dishes, making the most of every vibrant, sun-kissed fruit.
Try Sally Wise’s Persimmon Upside Down Caramel Cake. You can also make persimmon jam, wow your friends with Adam Liaw’s ridiculously easy persimmon and stracciatella dessert, make a rainbow salad or add them to a pan-fried flounder.
