The best way to preserve persimmons over time is to dry them. So, how can we make them and what are their properties?
Preparing dried persimmons at home is considered as being an easy process: you can either dry them in the oven or with the Japanese hoshigaki technique, both are super proven and at the end you will get a healthy snack. Let’s find out more!
The recipe for dried persimmons (using the hoshigaki technique)
For this Japanese recipe, you will need about ten not-too-ripe apple persimmons and some kitchen string.
Dried persimmons:
- Wash the persimmons then peel them with the help of a potato peeler.
- Place a pot of water on the stove and wait until it comes to a boil.
- Dip the persimmons into the boiling water for a few seconds. This step is to make a kind of barrier against insects and gnats form on the persimmons.
- Lift the persimmons from the water, dry them well then tie them with twine making a tight knot around the stem.
- Hang the persimmons in a well-ventilated place and let them rest for at least a month, taking care to massage the persimmons once a week.
- Persimmons prepared in this way will keep for up to 4-5 months and are great to enjoy as a snack or with cheese.
How to make dehydrated persimmons in the oven
Again, you will need persimmons that are not too ripe.
- Rinse the fruits and cut them into very thin slices.
- Gradually lay the slices on baking sheet. Place in oven at about 60°C and let dry for at least 8-10 hours, taking care to turn the persimmon slices occasionally.
- When cooked, store them inside an airtight container.
Dried persimmons: properties
Persimmons are very sugary fruits, so their consumption is not recommended for those with diabetes, but they are particularly rich in vitamin C, potassium, minerals and have diuretic and depurative properties, especially for the liver.
Dried fruits maintain a high fiber content so again their usefulness for gut health is confirmed. Then, consuming 5 slices of dried persimmons a day will ensure the daily requirement of vitamin A and C.
