We have the new 2010 order form for hoshigaki (dried persimmons) up on this web site now. If you'd like to order hoshigaki to be sent to you by mail, please order as soon as you can, because we fill your order according to when it was placed. You can find the order form under the "Hoshigaki/Persimmons" tab at the top of the page. To make an order by mail, print out the order form and mail it to us with a check. Sorry, we don't take credit cards.
If you'd like to pick up an order of hoshigaki at the fruit stand, you don't have to fill out the online order form. To arrange to pick up an order at the fruit stand, please email us and tell us what amount you'd like. We'll either write to you or call you back and tell you when we expect it would be ready. If you're able to come out to the orchard yourself to pick up an order, you don't have to pay for shipping, and you can also buy smaller amounts than a pound.
It's important to keep in mind that the process of making hoshigaki is weather dependant. Since we don't know how much sun and heat we get, we don't know ahead of time how much hoshigaki we'll be able to produce. The fruit may ripen more or less quickly and we never know when it will get too soft to peel. In the past few years we've had to stop taking new orders sometime in December. We'll post here on the web site when we can no longer take orders this year.
In the orchard, the persimmons on the trees are starting to have blushes of orange. When they have color, but are still hard, we can start peeling them for making hoshigaki (dried persimmons). It seems like it will be a few more weeks before we will be ready to start peeling the first persimmons, but we'll have to wait and see what the weather brings. After we begin, it will take around 6 weeks for the peeled persimmons to dry and become hoshigaki.
In the photo above you can see fresh, unpeeled hachiya persimmons next to hoshigaki in its finished state. The skin has been peeled, but nothing has been added. The white powder on the outside is natural sugar from inside the fruit that forms on the surface towards the end of the drying process.