Wednesday, November 10, 2021

REPOST - My "bucket list" visit to the Hashimoto's Persimmon Farm

This is a REPOST, because it is the season to go and visit Hashimoto Persimmon Farm...

My long awaited visit to the Hashimoto Persimmon Farm was a something I've only heard about, and always wanted to do.  And I finally made it to the farm, last November during a business trip to Maui.

The Hashimoto Persimmon Farm is located on the cool rocky slopes of Kula, the largest Persimmon farm on Maui.  The farm encompasses a total five hundred persimmon trees on five acres of land.  The fresh fruits are harvested and sold during the months of October, November and sometimes part of December each year.  They grow three primary varieties: fuyu, maru, and hachiya.  Please go to their website to learn more about how Mr. Hashimoto got his Persimmon farm started.  Such an inspirational story.

Note:  Before heading out to the farm, stop by La Provence Bakery and Cafe on 3158 Lower Kula Road, for a cup of coffee and the best croissants on the Island of Maui.  The bakery is on the way up to the persimmon farm and a wonderful way to start your day.


The breathtaking views from the farm.

Grandma Hashimoto still works the farm.  In fact, when I first got there, she was in the drying room packing dehydrated persimmons in packages.  I got to meet 4 generations of Hashimotos.  

Here you have the 3 varietals of persimmons.

The leaves of the persimmon trees are just as vibrant as the fruits themselves.

Here is a Fuyu tree.

This is the Fuyu is the most attractive of the persimmon varietals and is non-astringent.  The Fuyu can be eaten right after harvest. Here in Hawaii is available from November to early December.

More Fuyu...

Here is the Maru variety.  My favorite because of the little pockets of sugar in the flesh of the fruit.

More Maru...

More Maru...

The brown spots in the Maru fruit are little pockets of sugar deliciousness.

Hachiyas...God Bless You

The Hachiya is an orange astringent variety.  Remember you cannot eat these unless they are fully ripe and jelly like. But totally worth the wait. It needs to be eaten soft (like gelatin).

Each fruit is handpicked at the peal of ripeness and hand sorted to ensure you receive the best fruit possible.  Many of their trees are over 90 years old and were planted by the late John Hashimoto's father and grandfather...

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