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  2. Agriculture & Horticulture
  3. Fruit Trees
  4. Persimmons

Nishimura Wase - Diospyros kaki

These photo galleries have been provided to allow Nurseries and other plant enthusiasts to obtain quality photos for your websites and printed publications. Only you know the look and feel you want to obtain, so it is best that you select the photos that work best for your application as opposed to a L.E. Cooke Co staff person choosing for you. Select the photo, click on “Add to Cart” then select “Downloads”. There is a nominal cost for the file to support this website.
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  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

  • Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33

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    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33
    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33
    Nishimura Wase Persimmon (Diospyros kaki) A richly flavored variety with juicy, spicy-sweet chocolate colored flesh. The fruit is medium large and nearly round. The tree is vigorous and easy to grow. It ripens in September three weeks to a month before Fuyu. It ripens in climates with summers too cool to consistently ripen Fuyu. It is a non astringent pollination variant which means it develops its rich sweet flavor best when it is pollinized. Without pollination it is seedless but astringent and then must be eaten dead ripe. Chocolate is the best pollinizer. Requires less than 200 hours chilling below 45º F. Mature height is 25 feet with a spread of 15-20 feet. Cold hardy to U.S.D.A. Zone 7. Sunset Zones: 5-9, 11, 14-23, 26-33