Put persimmons on skewers.
Hang in covered area with good air circulation (indoors or outdoors), and let persimmons dry.
(November 10, 2013 at left)
- The bitter type gives a sweeter flavor when dried. Soluble tannin, the bitterness in persimmons, becomes insoluble during the drying process, resulting in the sweet taste. Some people say it is one-and-a-half times sweeter than sugar.
- Traditionally, persimmons are tied with twine to short stems on top, hanging down like icicle-type Christmas lights under the eave.
- Instead of using skewers, you can use durable thread if your persimmons are small.
- The white substance on the persimmon surface is crystallized sugar (mannitol, glucose, fructose, sucrose, etc.) and is perfectly edible.
- Hanging them in a dry location is the key. Mold (usually bluish or greenish) can grow if placed in a wet location.
- Some people dip peeled persimmons in shochu distilled liquor or vodka before hanging to prevent mold from growing, but mold can still grow if hung in a moist location.
- Alternatively, peeled persimmons can be wrapped with paper and placed in the fridge for drying, which would result in the fruit staying relatively soft.
- How long to dry them is up to you. The top photo is from January 21, 2014 (7+ weeks from the beginning). The inside is still relatively soft at this point.