Hashimoto
Persimmon Products
Each fruit is handpicked at the peak of ripeness and hand sorted to ensure you receive the best fruit possible. Many of our tree’s are over 90 years old and were planted by the late John Hashimoto’s father and grandfather.
Taste that you remember.
After taking a bite of a 100% Kula grown Hashimoto Persimmon, you won’t want to go anywhere else. It is partly the climate in upcountry Maui, partly the soil, and partly a long tradition of farming that makes a Hashimoto Persimmon so unique and delicious.
Varieties to Enjoy
Maru
The Maru is an astringent variety and is cured by using dry ice to remove its astringency. The fruit is a yellow-green fruit and is not a particularly attractive fruit, but is very sweet when cured. The Maru is an early variety and is available from the end of September to mid October. The Maru is also used to make dehydrated persimmons (dried persimmons).
Fuyu
The Fuyu is an attractive orange and is non astringent. The Fuyu can be eaten right after harvest and is available from October and November and up to early December.
Hachiya
The Hachiya is an orange astringent variety that needs to be eaten when soft. It cannot be cured, therefore, it needs to be eaten soft (like gelatin).
