Dried Persimmon Recipe
1. Don’t wait until your astringent persimmons are ripe (mushy).
For less mess in the dehydrator, choose persimmons that are slightly
soft. You can also dehydrate non-astringent persimmons with these same
instructions.
2. Wash the persimmons and cut the
“cap” off the top. Slice the persimmons 1/4″ –
3/8″ thick. You don’t have to peel them – the peel is
yummy too!
3. Place your persimmon slices on your dehydrator trays. Fill the trays but don’t overlap the persimmon slices.
4. Stack the trays in the dehydrator. Turn it on and set the dehydrator to 155 F.
5. Check every 8-12 hours and turn the persimmons (flip them over) when you do.
It should take 24 hours to dehydrate a full batch of persimmons (5 trays full).
Once
completely cooled, place dried persimmons in a zipped freezer bag and
put in the refrigerator or freezer for long term storage. Dried
persimmons are best when eaten at room temperature. Enjoy!
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American Persimmon Page
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