True to its name, Saijo Persimmon literally translates to “the very best one,” and this legendary astringent Asian persimmon tree has earned its reputation worldwide. Revered in Japan for centuries and favored by Dr. Dunstan, Saijo is widely considered one of the best-tasting persimmon varieties ever grown. The original Saijo tree in Japan is over 600 years old, a testament to its durability, productivity, and unmatched quality.

Saijo produces medium-sized, egg-shaped fruit up to 3 inches long with an exceptionally rich, complex, honey-sweet flavor once fully ripe. This high-sugar astringent persimmon ripens mid-September through mid-October, making it an excellent early-to-mid season persimmon tree for both wildlife attraction and home harvest. A traditional way to enjoy Saijo is to remove the cap and eat the custard-like flesh straight from the skin, a method prized by persimmon enthusiasts.

This very cold-hardy persimmon tree thrives in USDA Zones 6–9 and is a heavy, prolific bearer, often producing abundant crops once established. New trees can begin fruiting in just 2–3 years with proper planting and care. Saijo is also a favorite persimmon variety for deer and wildlife, drawing consistent activity during the fall fruit drop.

Beyond fresh eating, Saijo Persimmons are highly versatile and used globally in jellies, pies, puddings, drinks, curries, and traditional recipes. For growers seeking a cold-hardy, early-ripening persimmon tree with legendary flavor, historical significance, and proven performance, the Saijo Persimmon Tree stands in a class of its own—a Chestnut Hill selection that truly lives up to its name.

Root-stock  is -Diospyros virginiana