Dried persimmons (known in Japan as “hoshigaki”) have a delightfully sweet, perfumed taste that makes for a wonderful treat year-round. There are a couple of different methods you can use to dry your own persimmons at home. The first involves slicing the fruit into rounds and placing them in a dehydrator at a low temperature overnight. For a more traditional approach, hang the peeled fruits by a length of twine and allow them to dry naturally in the sun for 3-4 full weeks before enjoying.
Drying Persimmons in the Dehydrator
Wash and dry the persimmons. Rinse the fruit under a stream of cool running water, using your fingers to gently wipe away clinging dirt or debris. It’s important that your persimmons be nice and clean, especially if they’ve been picked recently.
Any dust or dirt remaining on the fruit may affect its flavor once it’s been dried.
Remove the cap from the persimmon. Place the fruit on a cutting board with the stem-end up. Insert the tip of a sharp paring knife beneath the edge of the stem section, then rotate the fruit slowly to carve out the woody core. Make sure there’s no white pith left behind, as this part can be tough to chew.
The persimmons will shrink considerably during the drying process, so be careful not to trim too much usable fruit.
There’s no need to peel the persimmons prior to slicing them, but you can cut away any mushy or discolored flesh if you like.
Cut the fruit into 1⁄4 inch (0.64 cm)—1⁄2 inch (1.3 cm) slices. Slice the persimmon the way you would a tomato, holding the fruit steady with the fingertips of your non-cutting hand and making each cut with a smooth lever action. You should be able to get 8-10 slices out of an average-sized persimmon.
Aim for an even thickness to ensure that each slice dries at the same rate.
Underripe persimmons may require a little more effort to slice, but avoid sawing the fruit too much, or you could damage the delicate meat inside.
Place the slices in a dehydrator. Arrange the slices directly on the rack, leaving a little bit of space between each. Once they’re inside, set the dehydrator to a temperature around 115–150 °F (46–66 °C). Low, constant heat will help solidify the sugary juices in the fruit without evaporating them or causing them to burn.
Depending on the size of your dehydrator and the number of persimmons you’re working with, it may be necessary to do your drying in batches.
You also have the option of drying the slices in a conventional oven if you don’t have a dehydrator. Keep in mind, however, that this method may not result in as pleasant a taste or texture due to the more intense heat
Allow the persimmon slices to dry for at least 20 hours. In the meantime, avoid opening the dehydrator or disturbing the fruit for any reason. They need to be heated without interruption in order to cure properly.
Check the slices to see how they’re coming along. By the 20-hour mark, they should have taken on a deep orange-red color with a slightly wrinkled surface. You can also break or nibble on a slice to test its consistency. A perfectly dried persimmon will be gummy but not too chewy, with a soft bite that melts in your mouth.
If your persimmons don’t look quite done, put them back in the dehydrator for 1-2 hours at a time until you’re satisfied with their appearance.
Do your best to avoid overdrying the slices. When this happens, they’ll be become shriveled and brittle, and a lot less enjoyable to eat as a result.
Store your uneaten persimmons in an airtight container. If you don’t plan on savoring the slices right away, transfer them to a lidded storage container or locking zipper bag and make room for them in your pantry. Alternatively, stashing them in the refrigerator or freezer will help maximize their shelf life if you’re holding onto them for a special occasion.
A roomy mason jar with a sealing lid can also provide a more presentable storage solution for persimmons that you plan on keeping at room temperature.
Since they’ll be well-preserved, your dried persimmon slices should last up to 6-8 months when properly stored
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