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Ships within 48 hours · Estimated delivery Aug 3 - Aug 8
Season: October
but the result is exceptionally jammy
Hachiya persimmons are astringent and can only be eaten fresh once fully soft
Drying larger fruit is difficult and takes a long time
Season: August
HoshiGaki bartlett pear Season: OctoberFabulous sugary HoshiGaki shipping daily while supply lasts. Sold out. SOLD OUT. THANKS FOR THE MEMORIES. JEFF Why do I have the best HoshiGaki in the world? It starts with exceptional fruit from my beloved Hachiya trees. In July I spend two weeks removing up to eighty percent of the immature persimmons from my trees, by hand on a fourteen foot ladder so that the remaining fruit will reach the desired size. The hachiya I use to make hoshigaki weigh
