HoshiGaki

Fabulous 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 about a pound each. Drying larger fruit is difficult and takes a long time, but the result is exceptionally jammy, tender and complex. The finished hoshigaki run 7 to 9 to a pound.