Hashimoto

The Hashimoto satsuma originated in Japan as a result of a spontaneous mutation of the Matsuyama cultivar, an ancient variety of low commercial quality. It was discovered by M. Hashimoto in 1963. It is characterized as an extra-early variety (goko wase), with higher commercial quality than its parent.

Small tree, low vigor, and with thornless branches. Quick to enter production. Elongated leaves of dark green color. Large fruit, slightly oblate in shape (similar to Okitsu). Dark orange bark, thin and easily detachable. Refreshing, juicy, sweet, and aromatic pulp, divided into easily separable segments. The fruit quality is somewhat lower than that of Okitsu due to the lack of acidity, and it must be harvested as soon as it reaches maturity to avoid losing quality.

Fresh consumption.