It's persimmon season, and these brightly colored, tart-sweet fruit, known to Japanese as kaki, will be celebrated at farmers' markets around the Islands in coming weeks.

From Kula, Maui, Hashimoto Persimmon Farm is shipping out not only fresh fruit but a new product line developed by the fourth generation of Hashimotos to work this land: scone mix, salad dressing, jam and dried fruit.

Clark and Jackie Hashimoto will offer samples of the products from 7:30 to 10 a.m. Saturday at the Farmers' Market at Kapi'olani Community College; 11 a.m. to 2 p.m. at Executive Chef at Ward Warehouse and 3 to 5 p.m. at Made in Hawaii Foods in Pearl City.

Clark Hashimoto's great-grandfather first planted the maru variety of persimmon in 1925. It's not quite as pretty as the Mainland fuyu commonly found in grocery stores, but it's said to be sweeter. Maru require a curing process of 48 hours or so, during which time "shibu" (astringency) is reduced by placing the fruit in an enclosure with dry ice, which causes the sugars to develop. The fruit emerges sweeter and speckled with small brown spots that indicate ripeness, not spoilage.

For years the Hashimotos sold persimmons by order; Maui folks would call in advance to order a box or two, then give the kaki to friends or dry them for use year-round.

But that generation of buyers is passing. If the farm was to continue operating, the younger Hashimotos knew they had to develop new easier-to-use products that can be distributed through regular channels. (The Hashimotos still do farm sales in October and November; if you're headed Maui way, call 808-878-1461.)

Hashimoto Persimmon Farm products are being sold at Executive Chef, Diamond Head Market and Grill, R. Field Wine Co., Island Keepsakes, Made in Hawaii Foods and The Cottage in Windward Mall and Kailua. Fresh maru persimmons will be sold at farmers' markets and will be in some grocery stores (likely Don Quijote and Foodland).