Persimmons
Persimmons flourish in certain higher elevations of Hawaiʻi Island, with Fuyu and Hachiya types grown in small orchards. They see seasonal demand from local families and specialty markets in the fall.
Persimmons demand a mild winter for proper fruit development, so orchardists typically locate trees in cooler uplands like Waimea or Volcano. The bright orange fruits ripen in autumn, and some producers open their orchards for U-pick experiences, catering to agritourism. Fuyu persimmons are eaten firm and crisp, while Hachiya requires soft ripening, appealing to diverse palates. While acreage remains modest, persimmons fetch strong seasonal prices and hold particular appeal for festivals and holiday gatherings. This combination of local tradition and novelty ensures a steady but relatively small market.