Hachiya is a productive, large, cone-shaped, seedless persimmon with bright orange to reddish sunset colored skin. The tree is vigorous and upright. Hachiya has been an outstanding Texas variety since the early 1980s. This variety makes an excellent dual purpose fruit and ornamental specimen.

The Hachiya is an astringent persimmon and the fruit needs to fully ripen before it is eaten.  The unripened fruit is extremely bitter and unpalatable. When ripe, the fruit has a rich sweet flavor and a soft jellylike texture.  Depending on how firm the fruit is when picked, it takes about a week at room temperature for an Hachiya persimmon to fully ripen and reveal it rich and luscious flavor.

Hachiyas are an excellent “baking” persimmon that add a light pumpkin-like flavor to baked dishes.  Peeled and pureed Hachiya pulp can be used to add moisture and depth to cakes, puddings and an assortment of mouth-watering treats. Dried Hachiya persimmons are a healthy snack food and great lunch box filler.

Health Benefits of Hachiya Persimmons

Hachiya persimmons, like all persimmons, are rich in vitamin A, beta carotene, fiber, and a good source of Vitamin C. Persimmons are also a good source of minerals including potassium, manganese, copper, and phosphorus.