That's a nice looking persimmon tree, and if you live in zone 6 or higher, it should be able to survive planted in your yard. Unfortunately, a tree that size growing in that size pot for several years is almost surely rootbound. You have several options. You may be able to plant it right away if you are able to correct the rootbound state with some minor root pruning. On the other hand if when you remove it from the pot you see thick roots wrapped all around, it would be safer to put it back and wait until the tree is dormant to make the corrections. In either case it is likely that the tree will drop most of the fruit prior to ripening just because that's what young persimmons often do.

Have you tried Edible Landscaping in Afton, Va.? They list both Saijo and Great Wall. I planted a Saijo in my yard about 8 years ago. Once established, is very prolific and does not need a pollenator. The fruit is very sweet and my yields are now more than I can handle. Never tried drying -- I leave the excess for the squirrels & birds. No care other than keep it watered first 2 years or so in summer. Bought it at Hastings in ATL. Here is a link that might be useful: Edible Landscaping

You've already received your answer in the affirmative that native persimmons grow in TN. I thought I'd address the rarity issue. It isn't that persimmons are rare, but for a long time they demanded a high price as timber and people hacked away at them with wild abandon. Unfrotunately, once you take them all, it is difficult to get them seeded. Additionally, development, cultivation, etc have all taken their toll on forest trees...especially those which are hard to get back. A clearcut will populate quickly with maples and other fast growers while hickories, walnuts, persimmons, and other trees with very deep roots and slow growth tend to lose out. Additionally, when an if these areas are replanted, people usually plant fast growing robo-trees...maples, ash, pines, etc. Another problem is that replanting persimmons takes great care. They are easily damaged beyod repair...especially if there is extensive root damage and drying of the roots. I've seen hundreds die from a single planting due to poor planting practices and poor stock handling. myrtleoak - sorry to see you've not had a decent persimmon. I can attest to the fact that raw persimmons are quite good...and persimmon pudding and other cooked products run a close second. I must eat my weight in raw persimmons, fresh pulp, etc when the harvest is coming in. BTW, many of us who also forage persimmons appreciate the fact that the misconception about needing frost to ripen continues. Persimmon trees ripen the entire spectrum from early to late. The fact that they ripen late in the year has led to the misconception that one needs frost in order to ripen. The fact is, that in much of its range, they rarely if ever see a frost. In much of its range you might normally see a frost before ripe persimmons. The timing is happenstance and depends greatly on where you live, the individual tree, the microclimate, etc. Those of us who keep close watch on trees...especially the early ripeners, enjoy a much longer harvest while people wait for frost. Wait...what am I saying?! All kidding aside, texts as far back as the mid-1800s have tried to dispel the myth of needing frost but it persists. Many in my extended family are firm believers...but I'm the one making persimmon pudding early! ;) Here is a link that might be useful: persimmonpudding.com

Tony, thank you for the advice! I've read many of your posts on this forum, and your experience and talent are amazing! I have been browsing catalogs. Starks has Yates and Prok, and Burnt Ridge has some too. I might have room for one. They start very small. i sent Burnt Ridge an email about their scion. I have a feeling that will bear, before the small freestanding trees will bear. I grafted pollenizing varieties of plums onto self sterile ones, for better fruit production. I've thought about growing those seeds. So I could see that working like you describe for the Ukranian varieties. Seems like a clever method! Thank you again for the reply! Daniel