How to grow persimmon
Overview
Persimmon (Diospyros kaki) is a deciduous fruit tree grown for its sweet, orange fruit. It offers both ornamental value and a reliable harvest in warm temperate climates, with a long season of interest from autumn leaf colour to winter structure.
Varieties
- Fuyu — Non-astringent, sweet, crisp fruit — the most popular variety for Australian gardens.
- Hachiya — Astringent type, large and acorn-shaped; must be fully soft before eating.
- Jiro — Non-astringent, flat-shaped, very productive in warm climates.
- Suruga — Late-season non-astringent variety with excellent flavour and storage life.
Soil Preparation
Persimmon prefers slightly acidic to neutral soil (pH 6.0–7.5). Enrich with well-rotted manure or compost before planting. Good drainage is essential — avoid heavy clay or waterlogged sites.
Growing Guide
Plant persimmon in a sunny, sheltered spot with well-drained soil. Space trees 4–6 m apart. Dig a hole twice the width of the root ball and backfill with compost. Water deeply after planting and stake for the first year. Mulch with organic matter to keep roots cool and moist.
Care
Feed with a balanced fertiliser (e.g. 10-10-10) in early spring and again after fruit set. Prune in winter to remove dead wood and thin crowded branches for light. Mulch annually with compost or aged manure.
Companion Planting
Plant persimmon near comfrey, chives, or garlic to deter pests. Avoid planting under large eucalypts or near black walnut, which can inhibit growth. Good companions include feijoa, citrus, and deciduous fruit trees.
Common Pests & Risks
Fruit fly is a major pest — use netting or bait traps from fruit set. Birds and possums can strip fruit; cover with bird netting. Scale insects may appear on branches; treat with horticultural oil in winter.
Harvesting
Harvest non-astringent types (e.g. Fuyu) when firm and orange; astringent types (e.g. Hachiya) must be fully soft and jelly-like. Pick with a gentle twist or cut the stem. Fruit ripens over several weeks, so harvest as needed.
In the Kitchen
Persimmons are eaten fresh, dried, or in desserts. Non-astringent types can be sliced into salads; astringent types are best for baking or drying. Store at room temperature until soft, then refrigerate.
Troubleshooting
Yellow leaves: often from overwatering or poor drainage — improve soil. Fruit drop: caused by inconsistent watering or lack of pollination — water regularly. Brown leaf edges: may be salt burn from fertiliser — flush soil. Small fruit: usually from overcropping — thin fruit in early summer. No fruit: may need a second variety for cross-pollination.