by Laurie Meadows
Summary: The avocado
'Hashimoto' is a late flowering, late season,
green-skinned avocado. It may be a genuinely early winter
avocado in the Bay of Plenty and Gisborne, but the fruit
usually come on the market about april. In Auckland it seems
to be ripe in late summer/early autumn. Hashimoto trees have
handsome deep green healthy leaves. The globular tree can be
trained to be relatively compact, and because it flowers later
in the season when it is warmer, it is more likely to set
fruit. The fruit are round, thick skinned, large, with a
medium sized seed. The flesh is firm, and of very good flavor.
It is difficult to assess ripeness due to the hard shell-like
The parentage of Hashimoto isn't known. It was selected
in Hawaii, and is believed to be a Guatemalan type.
has deep green healthy foliage on short, rather lax branches.
It does not have a central leader, and it sub-branches very
readily, making for a dense bushy appearance (photo left). The
new growth is attractive lime green. Hashimoto grows well, and
can end up as a big globular tree, but with a bit of attention
pruning it can be trained as a central leader (photo right),
and restrained in size.
The trees start flowering about mid october in a warm year in
the warmest regions, and a bit later in a normal year. It
flowers are tailing off about the end of November. As it has a
'B' flowering pattern, it is sometimes recommended as a
pollinizer for 'A' type varieties such as Hass. Because
Hashimoto starts flowering (depending on the year) in early
october, it overlaps the later part of Pinkerton and Hass's
flowering and also Reed's main flowering.
Reed, Hashimoto has a reputation for producing
crops. (If it proved effective as a pollenizer for Pinkerton
it would be a very good match, as Pinkerton fruits early and
Hashimoto fruits late.)
Hashimoto fruit are large to huge (400 to over 700 grams),
much bigger than Reed, with a seed that can be relatively
small or quite large. (Seed size may be related to the effect
of different pollen sources). The skin is slightly rough,
especially at the stem end, and is very thick and
'shell-like'. The fruit turn slightly dull looking when
mature, sometimes with a slight blackish caste.
The crop matures late, in early winter (june - july), in the
Bay of Plenty. But in warmer areas it is probably pickable in
mid january, and its main season seems to be february. It has
a relatively short season, and left too long on the tree it
becomes overmature and 'bacony' tasting (as does Reed). Here
at Helensville, a fruit fell from one of the young trees on
the 26th of November, and although I suspect it was not fully
mature, the flavor was excellent - easily on a par with Hass.
In 2018 a fruit fell in
early October. It ripened and was flavorful and good. At this
time the flesh was much moister than later season fruit, and
the flesh color was much lighter. On this basis, it seems
fully sized Hashimoto fruit can be picked from early October
onward until late February. This idea requires testing.
all hard shelled avocados, it is hard to tell exactly when the
picked fruit has finally ripened. When the stem 'button'
readily falls off with a flick of the finger, the flesh is
Ripe fruit peel easily from the very thick shell-like skin.
The flesh is somewhat 'dry' when well mature, the flesh color
is mid yellow, and the flavor is mild to rich, depending on
maturity. There are often brown fibers in the flesh,
very noticeable when the fruit is cut in half, but in no
way noticeable when the fruit is eaten. The eating quality is
very good indeed.
Late in the season - about early march - the flesh is an
amazing deep yellow green, significantly softer, and the
flavor is just 'huge'. However, fruit at this time are near
the tipping point to bacony and rank - so timing is