Hiratanenashi

Hiratanenashi Persimmon Tree is a traditional Japanese kaki variety appreciated for its flattened seedless fruit, very sweet flesh and excellent suitability for drying. Once fully soft or dried, the fruit develops a mild aromatic flavour with rich sweetness.

This variety is particularly well suited to making hoshigaki, the traditional Japanese whole dried persimmon, thanks to its thick skin, flattened shape and very low seed content. The fruit generally weighs around 100 to 150 g and also stores well thanks to its firm texture and thick skin.

Hiratanenashi is a late to mid-late variety, usually harvested from late October to mid-November depending on climate. The fruit remains firm on the tree and is especially useful for drying, processing or eating once astringency has been removed.

This is a PVA type persimmon, meaning it is normally astringent when seedless. The astringency disappears only when the fruit is fully softened, dried, or treated after harvest. For firm-flesh consumption, astringency can be removed using alcohol vapour, CO₂ treatment, or full drying over several weeks.

The tree is hardy and can tolerate around -18°C during winter dormancy under good conditions. It performs best in a sunny sheltered position, especially in cooler regions where full fruit ripening requires maximum warmth and protection from cold winds.

Our Hiratanenashi persimmon trees are grafted on several rootstocks, including Diospyros lotus for broad soil adaptation and early cropping, and Diospyros virginiana for improved tolerance to drought or wetter soil conditions.