Hashimoto
'B'
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 skin.

The parentage of Hashimoto isn't known. It was selected in Hawaii, and is believed to be a Guatemalan type.

19 month old Avocado Hashimoto treesHashimoto avocado floweringHashimoto 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 and
ruthless 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. Like Reed, Hashimoto has a reputation for producing heavy 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.

avocado Hashimoto
            fruit fibresAs with 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.

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 everything.




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