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Have you ever tried dried persimmons? I discovered these sweet treats a few years ago at my local farmers market, and they’ve become a regular in my pantry ever since. There’s something special about the way they turn from firm, bright fruits into these chewy, naturally sweet snacks that just makes me happy.
Making dried persimmons at home might take some patience, but trust me – it’s worth the wait. I usually start drying them in early fall when persimmons are everywhere at the market. My kids love helping me string them up, and the whole process reminds me of those old-fashioned food preservation techniques our grandparents used to practice.
If you’ve got persimmons sitting on your counter and you’re wondering what to do with them, this simple drying method could be your answer. It’s not complicated, doesn’t need fancy equipment, and the results are so much better than anything you can buy at the store.
Why You’ll Love These Dried Persimmons
- Natural sweetness – These dried persimmons concentrate their natural sugars during the drying process, creating a sweet treat without any added sweeteners.
- One-ingredient recipe – You only need persimmons – that’s it! No extra ingredients, preservatives, or additives needed.
- Long shelf life – Once dried, these persimmons can be stored for months, making them a perfect way to preserve your fall harvest or farmers’ market finds.
- Healthy snacking option – They’re packed with fiber and nutrients, making them a great alternative to processed snacks when you’re craving something sweet.
What Kind of Persimmons Should I Use?
For making dried persimmons, you’ll want to start with Hachiya or Fuyu varieties, though Hachiyas are traditionally preferred in many Asian countries for this purpose. The key is picking persimmons that are mature but still firm – if they’re too soft, they’ll be difficult to peel and hang. When selecting your fruit, look for ones with bright orange skin and no blemishes or bruises. The perfect persimmon for drying should feel similar to a firm peach – it should give slightly when pressed but shouldn’t be mushy. If you’re new to persimmons, keep in mind that Hachiyas are more astringent when firm, but this actually works in our favor for the drying process.
Options for Substitutions
When it comes to making dried persimmons, substitutions are quite limited since this is a single-ingredient recipe:
- Persimmons: For this traditional recipe, you really need to use actual persimmons – there’s no direct substitute that will give you the same unique result. However, you can use either Hachiya or Fuyu varieties. Just make sure Hachiya persimmons are firm and not too ripe, as overly soft ones won’t dry properly. If you can’t find persimmons but want to try fruit drying, you could use the same drying method with firm pears or apples, though the result will be quite different.
- Ripeness level: The persimmons should be mature but still firm. If your persimmons are too soft, they won’t work for this recipe – you’ll need to use them for something else, like persimmon pudding or smoothies.
Watch Out for These Mistakes While Making
The biggest challenge when drying persimmons is choosing fruit that’s too soft or overripe, which can lead to molding instead of proper drying – select persimmons that are orange and firm but not hard as rocks.
Skipping the peeling step is another common mistake, as the skin can become tough and bitter during the drying process, so take the time to carefully peel each persimmon while keeping the stem intact for hanging.
Temperature control is crucial – drying persimmons in direct sunlight or in areas that are too warm can cause them to dry unevenly or develop unwanted fermentation, so aim for a cool, well-ventilated space around 50-60°F.
For the best results, gently massage your persimmons every few days during the drying process to help distribute the sugars evenly and prevent mold growth, and be patient – proper drying can take anywhere from 4-8 weeks depending on your climate.
What to Serve With Dried Persimmons?
Dried persimmons make a wonderful addition to a cheese board or afternoon snack spread. Try pairing them with mild cheeses like brie or gouda, along with some roasted nuts for a nice mix of textures and flavors. They’re also really nice chopped up and sprinkled over morning oatmeal or yogurt parfaits for a natural sweetness. For a simple dessert option, serve these chewy treats alongside green tea or coffee – the fruit’s honey-like sweetness balances perfectly with the slight bitterness of the beverages.
Storage Instructions
Air Dry: During the drying process, keep your persimmons hanging in a well-ventilated area away from direct sunlight. The ideal temperature is between 50-60°F (10-15°C). They’ll need about 4-6 weeks to dry completely, depending on humidity levels and persimmon size.
Keep: Once your persimmons are fully dried, store them in an airtight container at room temperature. They’ll stay good for up to 6 months! A cool, dark pantry works great. You might notice a white powder forming on the surface – that’s just natural sugar crystallization and perfectly fine to eat.
Package: For longer storage, wrap each dried persimmon individually in wax paper or plastic wrap before placing them in your container. This prevents them from sticking together and helps maintain their shape. If you live in a humid climate, adding a food-grade silica packet to the container can help prevent moisture buildup.
| Preparation Time | 15-30 minutes |
| Cooking Time | 180-480 minutes |
| Total Time | 195-510 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 120-150
- Protein: 1-2 g
- Fat: 0-1 g
- Carbohydrates: 30-35 g
Ingredients
- Mature yet firm persimmons
Step 1: Prepare the Persimmons
Begin by washing the persimmons thoroughly to remove any dirt or residue.
After washing, cut them into thin, even slices about 1/8 to 1/4 inch thick.
If you have a mandolin slicer, you can use the 3/16" or 4.5mm setting for precise slicing.
Step 2: Arrange the Slices for Drying
For drying, lay out the persimmon slices in a single layer on food dehydrator trays.
Alternatively, use wire baking racks placed over baking sheets if you are using an oven.
Ensure there is space for air to circulate around each slice, which helps in even drying.
Step 3: Dry the Persimmons
Using a Food Dehydrator: Set the dehydrator to 135°F (medium heat or fruit setting) and dry the slices for approximately 7 to 8 hours.
Using an Oven: Set your oven to the lowest temperature setting possible (170-200°F).
Dry the persimmons for about 3 to 6 hours or until the centers are fully dry.
Start checking the slices after the first 1.5 hours.
If you are drying more than one tray, remember to rotate them every couple of hours.
Step 4: Check for Doneness
The persimmons are properly dried when they are no longer sticky, have a leathery texture, and the edges start to curl.
You can dry them longer for crispy persimmon “chips” or stop earlier for softer, chewy slices.
Keep in mind that the drier they are, the longer they will last in storage.
Step 5: Cool and Store
Once the dried persimmons have cooled completely, transfer them to an airtight storage container like a zip lock bag or a large glass jar with a tight-fitting lid.
Store these in a cool, dark, dry location for several months or longer.
For added protection against mold and to extend their lifespan, store them in the refrigerator.
Step 6: Enjoy Your Dried Persimmons
Dried persimmons can be enjoyed on their own, or mixed into trail mix or granola.
They pair wonderfully with oatmeal, yogurt, cheese, chocolate, and more!
Enjoy the versatility and natural sweetness of your homemade dried persimmons.