Tanenashi Asian Persimmon Tree

Tanenashi is Japan’s most prized persimmon variety for drying — and one of the most rewarding Asian persimmons you can grow at home. The name itself translates to “seedless,” and the nearly seedless, cone-shaped fruit delivers an experience that transforms as it ripens: astringent and firm when first picked, then soft, sweet, and deeply rich once fully ripe on or off the tree. For anyone unfamiliar with persimmons, Tanenashi is a revelation — a fruit unlike anything else in the home orchard.

The Persimmon That Rewards Patience

Tanenashi’s flavor journey is part of what makes it so memorable. Fresh off the tree in September or October, the fruit is astringent — but once allowed to fully ripen (either on the tree or indoors until fully soft), that astringency fades completely, revealing a soft, pulp-like flesh with a sweet, rich, deeply satisfying flavor that’s genuinely unlike any other fruit. The attractive yellow to red-orange skin makes the tree as beautiful at harvest as the fruit is delicious.

Japan’s Top Drying Persimmon

In Japan — where persimmons are a cultural staple — Tanenashi is specifically prized as the top variety for traditional dried persimmon (hoshigaki), a centuries-old preservation method that concentrates the fruit’s sweetness into a confection-like treat. Growing your own Tanenashi opens the door to this tradition in your own kitchen, alongside fresh eating and other culinary uses.

Heat-Tolerant, Self-Pollinating, and Prolific

Tanenashi is a reliable, heavy producer that thrives in warm climates across Zones 7–9. It’s heat tolerant, self-pollinating, and grafted for consistent performance. Trees begin bearing within a few years and produce abundantly once established.

Note: Tanenashi persimmon trees are grown in EZ Start® pots, which allow roots to self-air prune and redirect energy to producing a dense mass of feeder roots. The main tap root begins forming once planted in its permanent location and fully develops over 2–3 years.

Why Growers Choose Tanenashi

• Japan’s premier drying persimmon — the traditional variety for hoshigaki and dried fruit
• Name means "seedless" — nearly seedless fruit for easy eating and processing
• Remarkable flavor transformation — astringent when picked, deeply sweet when fully ripe
• Prolific producer — heavy annual yields once established
• Heat tolerant — thrives in the warm conditions of Zones 7–9
• Self-pollinating — fruit with just one tree