Persimmon drying the traditional way.

Tony(Zone 5. Omaha, Nebraska)June 19, 2012

Has anyone use this method to dry their persimmons? Creekweb, I wonder if you can harvest your persimmons a little bit earlier and dry it this way so the squirrel has less chance of getting your fruits.


Here is a link that might be useful: Persimmon drying

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Tonytran, yes, picking early and drying is another way to defeat the squirrels; I can't dry them in the sun like that in my climate at harvest time, but the dehydrator does a good job of it. I'm still nibbling from my secret stash of dried Great Wall persimmons 8 months after last year's harvest. They would have been gone long ago in this household had their whereabouts been generally known. :) I'm amazed that the quality has remained the same after all that time. The trick I think is to really dry the hell out of them. I've tried drying American persimmons but haven't figured it out yet - the seeds make it tough.

    Bookmark   June 19, 2012 at 7:35PM
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I've dried NC-10(D.virginiana) - either by cutting them in halves/quarters, or just sort of 'squashing' them into a 'patty'. Yes, the seeds are there, but they're fairly easy to just pop out when you're eating them. Worth the effort.

Have also made persimmon 'leather' by pulping out American persimmons, and spreading a layer on a sheet of plastic wrap pulled over a cookie sheet, then cooked overnight in the oven at its lowest setting (~170F). Might be better if done on the fruit leather tray in the dehydrator, but I've not tried it that way.

tony - that was very interesting - but traditional? Looked pretty well mechanized - at least so far as the peeling was concerned. 'twas very interesting to me, to see the harvesters cutting/breaking fruiting twigs out of the tree when removing the fruits.

    Bookmark   June 20, 2012 at 10:09AM
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Scott F Smith(6B/7A MD)

Creek, you are right about drying the heck out of them, I dried a batch of Hachiyas for double the recommended time and they still rotted in a month. It was sad throwing them out after all that work. My trees are loaded this year so I'll give the dryer another go.


    Bookmark   June 20, 2012 at 12:27PM
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Lucky, at what degree of ripeness are you drying your persimmons? I've had trouble cutting the very ripe ones and am looking to dry fruit when it's colored up but still somewhat firm and astringent - at a stage when I can still rescue them from the varmints.
My guess is that the cutting of the persimmons out of the tree in the video is the only pruning those trees get. I use a ladder to hand pick what I can, but on my taller trees where I can't reach the fruit, I too have to rely on a pole pruner to cut the fruit out of the tree. The pole picker, which does a good job helping me harvest my tall pome fruit trees, doesn't work on the persimmons.

Scott, My method is to slice well-colored up but firm fruit into half inch thick pieces and then to dry until the entire slice becomes candied and absolutely no astringency remains. I then store in a ziplock bag in a dark spot at room temperature.

    Bookmark   June 24, 2012 at 1:16AM
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Tony(Zone 5. Omaha, Nebraska)


This guy was able to dry his persimmons the traditional way in his back porch. I think you can do it too. If it is not completely dry by late November than bring it down the basement and hang it for another 2-3 weeks. I am going to dry some this late fall to see if it works. Will post follow up in January.


Here is a link that might be useful: Drying persimmon

    Bookmark   June 24, 2012 at 11:16AM
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I'm drying fully-ripe - soft, but not at the point of going 'splat' when they fall. Also some that drop or are knocked off when fairly well colored, but still firm and somewhat astringent.
Yes, if soft, they're a bit difficult to cut - but I've dried some that were too soft to cut, just 'squashing' them a bit.

My friend Lee has dried Rosseyanka fruits in his dehydrator, picked while firm, but well colored (and still astringent), peeled and sliced - and they lose astringency in the process. A delight to eat those tasty slivers.

    Bookmark   June 25, 2012 at 11:39AM
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Another way to preserve persimmon is to freez the whole fruit, if you like the fully ripe/running texture. Let the frozen fruit thaw at room temperature and it tastes just like a fully ripe fresh persimmon.

    Bookmark   June 25, 2012 at 1:02PM
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For dried persimmon leather (made from native persimmon pulp) I've found that adding just a little bit of honey improves the texture a lot.

    Bookmark   December 5, 2014 at 7:55AM
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