Re: Persimmons

In 1997 there was an article in the Fruit Gardener (a publication of the 
California Rare Fruit Growers) about the Japanese method of drying 
persimmons.  I tried it as Kurt has described, and they are delicious, and 
the taste improves with age. With Hachiya (astringent) cultivar, I peeled off 
the skin just as they were beginning to soften.  With the stem attached, 
preferably in a T with the branch, I strung several of them on lengths of 
strong cord and hung the cords in a warm dry place in the garage.  The 
article says that the Japanese hang them outside from the eaves of their 
homes, and Sunset Garden Book says to pick them hard-ripe and hang them by 
string in the sun until they shrivel.  I put newspaper under the cords of 
fruit to catch any drippings or any fruit that might fall off.  It took about 
one month for the fruit to completely dry.  They look mummified, dark brown, 
with a white coating of crystalized fruit sugar when drying is complete.
    I have also seen and tasted the Fuyu cultivar which was sliced and dried 
in a dehydrater, retaining the bright orange color. Neither dried Fuyu nor 
Hachiya taste like the fresh fruit, but much superior than fresh IMHO.
Richard
San Francisco Bay, California

In a message dated 12/13/99 12:24:00 PM, K1MIZE@aol.com writes:

<<In a message dated 12/13/99 9:51:48 AM EST, mld@theworks.com writes:

<< Also, does anyone know how the Japanese dry persimmons? >>

Hi, Mark.  My only experience is with Fuyu and Hachiya.  I don't know how the 
Japanese dry persimmons, but one method I've heard of is to peel the fruits 
why still firm, string them like pearls on sturdy twine, and hang them in a 
cool, dry, dust- and insect-free environment to dry.  I don't know how long 
it takes, having never tried it myself.  A more fool-proof method would be to 
use a dehydrator.

Kurt Mize
Stockton, California
USDA Zone 9

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