Hashimoto Persimmon Farm

I never thought I could like persimmons that much… until I tried the Maru variety grown at Hashimoto Persimmon Farm (HPF) in Kula, Maui. They are crunchy & sweet, similar to peaches & nectarines.
Being from Oahu, persimmons are not grown there, so I’ve never eaten fresh persimmons off of a tree. Being on Maui during the persimmon season, which runs from Oct. to early Dec. annually, I was fortunate to visit the HPF, which is located on the slopes of Haleakala. HPF is the largest, oldest, & best known of several farms growing persimmons in the Kula area, w/​about 500 trees, each about 100 years old, on five acres of land. The farm is located at the 3,300 ft. elevation of the slopes of Haleakala Crater, which has a cool climate & ideal soil conditions for growing persimmons. (It was a pleasant drive through narrow winding roads leading to the farm, as the area is laden w/​colorful blooming flowers & lush greenery due to the cooler temperatures & higher elevation.) Nearly 99% of all persimmons grown in the State are raised in the Kula area, w/​the remaining 1% grown in the Waimea area of the Big Island.
Persimmons are native to Japan, China, Myanmar, & northern India. HPF is family-​operated by 4^th generation farmers, Clark & Jackie Hashimoto & Clark’s two brothers, Howard & Noël, w/​trees originally planted by Clark’s great-​grandfather in the early 1920’s. The family maintains their farm year round, as the brittle trees are prone to fruit flies & also need to be braced by wooden braces to hold up the tree branches so that they can bear the weight of the fruits. Plus, during harvest time, the family works long hours to not only process orders, but each fruit is picked by hand when it is ripe. Clark & Jackie are very humble people, who will make you feel welcomed to their farm & will let you try the different varieties if you’re uncertain as to how they taste.
HPF grows the following varieties of persimmons:
* Maru — the most popular variety, it has a yellowish, greenish color. It is picked when it is slightly green & bitter, & cured by the farm for 24 hours in dry ice to remove its bitterness. They then can be eaten right away or can be naturally sweetened further when left on the counter.
While not as pretty orange as the Fuyu variety, it is sweet, crunchy & tastes like a combination of peach & tangerine. There are small brown flecks scattered throughout the fruit, which are pockets of sugar responsible for making it sweet. This was my favorite!
* Fuyu — this variety is the most common, deep orange in color & found in many of the markets. Also grown in California, & just as popular as the Maru variety, the Kula soil & the cooler temperatures produce one of the best tasting persimmons. The fruit is firm like an apple, can be eaten straight from the tree, need not be cured, & tastes like a blend of pears & cantaloupes. This variety was prettier than the Maru variety, & although it was sweet, it was not as sweet as the Maru variety, but still as good.
* Hachiya — this variety is pretty to look at, as it’s long, pointed & is dark rust colored. Favored by Koreans, it must be very soft (like a ripe tomato) when eaten. It is bitter when picked, but can be left on the counter for about two weeks for it to fully ripen; however, there is only a short window of only about two days when it can be eaten. When it’s perfectly ripe, it is very sweet & satiny, similar to a peach/​nectarine, w/​a hint of cinnamon. If eaten before it’s fully ripe, your teeth become uncomfortably sticky, & you will need to brush your teeth to remove this film. I have not tried this variety & w/​only two days of available eating time, I don’t think I have the patience to wait for it to ripen; plus, I have a preference for crunchy fruits.
HPF has limited quantities of this variety, so they must be ordered well in advance. This variety is mainly grown in California & not readily available in Hawaii’s markets.
2015 persimmon prices are $ 25 for an 8 lb. box of either variety, which averages 15 count for the Maru & 20 count for the Fuyu; or 5 lb. box for $ 18. They also sell off-​grade bags for $ 13 each for 7 lbs. It is necessary to pre-​order via a phone call so that your order can be prepped & packed by the time you pick it up. Seasonal hours are Mon. to Sat. 9a-​3p, & Sun., 9a-​2p.
In addition, since 2005, Jackie of HPF makes various persimmon by-​products, such as persimmon jam, butter, salad dressing, syrup, scone mix, cookies, & dried persimmons. These are professionally packaged & are available all year round. I love the dried persimmons, as they were so addictive & not overly sweet. With an over-​abundance of persimmons, the pulp can be put in a blender & used to make these products. The pulp can also be frozen & can be used for baking cookies & bread.
Thank you, HPF, for introducing me to this delicious treasured fruit! So hard to believe that only now I’ve tried it, only to find how much I love it!