The non-astringent persimmon you can eat crisp and sweet, straight off the branch — no waiting for it to go soft.

The Fuyu (Diospyros kaki 'Fuyu') is the most popular Japanese persimmon for good reason. Unlike the old astringent types that must turn to jelly before they're edible, Fuyu is sweet and mellow while still firm and crunchy, like a honeyed, cinnamon-tinged apple. Its squat, tomato-shaped fruit ripens to a glowing orange in fall, hanging on the bare branches like ornaments long after the leaves drop. It is equally at home as a backyard fruit tree and as a four-season ornamental.

Why growers choose the Fuyu

• Eat it firm. Non-astringent fruit is ready to enjoy while still crisp, so there is no guessing about ripeness and no mouth-puckering tannins.
• Self-fertile. A single tree sets a full crop on its own, making it an easy choice for one-tree gardens and small lots.
• Low-maintenance and tough. Persimmons have remarkably few serious pest or disease problems, so they fit naturally into a low-spray, easygoing garden.
• Showstopping fall color. Glossy summer foliage turns vivid orange and red, and the bright fruit clings to bare limbs well into the season.
• Manageable size. At a mature 12 to 15 feet, it stays within reach for easy harvest and fits comfortably in a modest yard.

Whether you want a productive fruit tree, a striking specimen near the patio, or both in one plant, the Fuyu earns its space — and in zones 7 through 11, it rewards you with crisp, sweet fruit every autumn.