Fall is a little subtle to notice in Maui. The days get shorter, the mornings stay darker a bit longer, but unless you live Upcountry and catch that slight crisp in the air, most beach towns are still baking under the sun well into November.
Two things signify autumn and thats the annual Kula Farms pumpkin patch and seeing all the persimmons fruit in Kula. Neighbors at Hashimoto’s and Matsui Persimmons always mark the start of it, and now we’re seeing newer growers like High Road Farms and Ulu Pono Farms popping up too.
These persimmon farms are small-batch growers working just a few acres by hand. They’re part of this new spotlight on small Maui farmers who are bringing traditional and sustainable practices to local agriculture. People are realizing that those big chain farms aren’t all they’re cracked up to be (#grownherenotflownhere). Smaller farms mean better soil health, better flavor, nutrition and regenerative methods that actually take care of our ʻāina. Wins all around
When you see persimmons on the menu, ask where they came from. Choosing these seasonal fruits helps support the kind of farming Maui needs, thoughtful, local, and rooted in sustainability.
Last year Restaurant Marlow made a persimmon pizza that I still talk about to everyone (clearly, since I’m bringing it up here). They might not be a food truck, but they’re part of the same mission: supporting small Maui farmers and celebrating what grows right here. That pizza was so ono I legit ordered it twice in one week
So wherever you stay on island, and whatever fall feels like to you, try some persimmons to help you get into the season. Check out these few recipes below to get some inspiration. 🍊
Recipe Spotlight: Upcountry Persimmon Salad
A bright, simple salad that tastes like Maui fall in a bowl – crisp, sweet, and earthy.
Ingredients:
- 2–3 ripe persimmons, diced
- 2 cups arugula or baby greens
- ¼ cup goat cheese or crumbled feta
- ¼ cup toasted macadamia nuts or almonds
- Drizzle of local honey
- Olive oil + splash of apple cider or lilikoi vinegar
- Pinch of sea salt
How to make it:
Toss your greens with olive oil, vinegar, and a pinch of salt. Layer on diced persimmons, sprinkle with cheese and nuts, then finish with a drizzle of honey. That’s it perfect alongside grilled fish or roasted veggies.
Recipe: Spiced Persimmon Chutney
A sweet, tangy chutney that’s perfect with grilled fish, roasted meats, or spread on a slice of warm bread.
Ingredients:
- 4 ripe persimmons, peeled and chopped
- ½ cup Maui onion, finely diced
- ¼ cup golden raisins
- 2 tablespoons brown sugar or local honey
- 1 tablespoon grated fresh ginger
- ¼ teaspoon cinnamon
- Pinch of chili flakes (optional)
- 2 tablespoons apple cider vinegar
- Splash of fresh lime juice
- Pinch of sea salt
How to make it:
In a small saucepan, sauté onions and ginger until fragrant. Add persimmons, raisins, sugar (or honey), vinegar, and spices. Simmer gently for 20–25 minutes until thick and jammy. Finish with lime and a pinch of salt.
Local Tip: Great with opah or pork
