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Hachiya Persimmon Tree (Standard) - FT231

Persimmons

Persimmons

Pruning Cherry Trees and Pruning Apricot Trees - Summer

Pruning Cherry Trees and Pruning Apricot Trees - Summer

$34.99
  • Cannot be combined with other items in a package, due either to its size or manufacturer packaging.
  • Free shipping within the Continental US for each full box of 10 bare root trees. $20 flat rate shipping for each partial box of 1-9 trees. Excludes potted fruit trees. Nut trees and multi-graft trees count as 2 trees when calculating box capacity.
  • Not registered for sale in: HI, AK, PR
  • Pre-Order Today!
  • Will begin shipping: January 9, 2015
Trees ship out of our warehouse as soon as we receive them (Dec-Jan). Watch our Heeling In Bare Root Trees video if you won't be ready to plant when the trees arrive.

Standard on D. Lotus rootstock.

Zones: 7-9

Chill hours: 200

Harvest: November 15 - December 10

Looks: Large, acorn-shaped fruit with deep red-orange skin and deep orange flesh.

Personality: Sweet, flavorful, astringent until soft-ripe. The ripe fruit feels like holding a bag of jelly and the skin is translucent. A ripe Hachiya is sweeter than Fuyu.

Facts of note: Low chill hours, good choice for milder climates. The mature fruit can be left out in boxes at room temperature to ripen. Whole, ripened fruit can be frozen to be used later. It can also be dried while it is still firm and it will become sweet during the dehydration process. The tree is productive and highly ornamental with beautiful glossy green foliage in the summer and red, orange, and yellow fall foliage in the fall. A mature standard sized persimmon tree can bear 330 to 660 lb of fruit in a season. Fruit requires hot summers for ripening. A good variety for drying and pickling.

Pollination: Self-fruitful.

There are two types of persimmon fruit: astringent and non-astringent. The acorn shaped Hachiya is an example of the astringent type and must be eaten when it is soft or else it is far from tasty. The non-astringent type, like Fuyu, can be eaten when they are still firm because they do not contain the high levels of tannic acid the astringent types do. Beautiful tree in late fall when fruit hangs on trees after leaves have fallen. Striking, dark green leaves turn shades of yellow, orange, and red. The trees are two years old and should begin fruiting in their 3rd year. Be careful not to overwater the tree or it could delay its leafing out. On standard rootstock (D. lotus seedling). By pruning you can keep your tree at any height.

When planting Persimmons it is important to remember that persimmons are not water loving plants. After the tree is planted it should be watered in with a good soaking to remove air pockets in the soil and then left alone. The plant shouldn’t be watered again until the buds start to break. Excessive watering is the primary cause of failure in bare root Persimmons. They will benefit from periodic wetting of the trunk, however, to help against dessication.

Please Note: Although most of our bare-root trees arrive to our warehouse in mid-December, there are a few varieties -- Mulberry, Pecan, Persimmon, Quince, and Walnut -- that will not arrive until mid-January. If you order any of those varieties along with varieties that arrive in mid-December, your order will be delayed for shipment until mid-January unless you ask us to split your shipments and agree to pay any additional shipping charges resulting from two separate shipments.

Check out our Fruit Tree Harvest Chart to plan for successive harvests.

Write a Review

Related Content from ourGrowOrganic... for Life!

Submitted by: Stephanie Brown
Dried Persimmons “The way to eat persimmons for the people who don’t like persimmons.” read more»
Submitted by: Ethel
Lazy Man’s Persimmon Jam “Could not be simpler! No added sugar!” read more»
January 15, 2013 - Charlotte from Peaceful Valley
Massage persimmons to preserve them Have you ever massaged a persimmon? Hoshigaki massage is one way to preserve persimmons, and enhance their sweetness too. There are many ways to preserve persimmons. In our new video Tricia talks about… read more»

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