Dried Persimmons Recipe
If you're not a fan of persimmons' slimy texture, this recipe for dried persimmons is a game-changer. Follow these steps to transform firm Hachiya persimmons into a sweet, chewy treat.
Ingredients
- Firm Astringent Persimmons (Hachiya)
Number of Servings
Varies based on the number of persimmons used.
Directions
- Choose the right persimmons: Use firm, fully colored Hachiya persimmons. For the best results, pick them when they are solidly orange and wait one week before harvesting.
- Prepare the persimmons: Remove the loose part of the calyx (green top) and peel the fruit. Cut off any bruises or bird pecks.
- Slice for uniform drying: Cut the persimmons in half from the calyx to the point, then make transversal slices about 1/4 inch thick. Uniform thickness ensures even drying.
- Dry the persimmons: Place slices on a dehydrator tray, ensuring they don't overlap. Set the dehydrator to 105°F. Drying typically takes 10-12 hours, depending on humidity and the dehydrator model.
- Check for doneness: The dried persimmons should feel pliable and leathery. Allow them to cool before storing.
Tips for Success
- Use Hachiya persimmons for their sweetness; avoid non-astringent types like Fuyu.
- Pick persimmons at the right time to ensure they peel easily and dry evenly.
- Store dried persimmons in an airtight container to maintain freshness.
Grow Your Own Persimmons
Conclusion
Dried persimmons are a delicious way to enjoy this seasonal fruit year-round. With a little preparation and the right tools, you can create a healthy snack that's perfect for sharing. Happy gardening and happy snacking!
