You might not know this but you can dehydrate persimmon fruit in a
California, especially the San Joaquin Valley, is renowned for its abundant persimmon harvests in late fall, making it an ideal region for sourcing ripe persimmons for dehydration.
Follow me while I guide you through how to dehydrate persimmons. In addition to using modern dehydrators, traditional methods like sun drying are still practiced in some regions.
Persimmons are absolutely delicious and nutritious fruits that bring a burst of color and sweetness to the fall and winter months. There are two main types of persimmons you’ll find in stores: Fuyu and Hachiya. Fuyu persimmons are sweet, non-astringent, and can be eaten while still firm, making them perfect for slicing and snacking. Fuyu persimmons intensify in sweetness as they soften. Hachiya persimmons, on the other hand, are astringent when unripe and must be fully soft and ripe before they’re eaten fresh, but they also work beautifully for drying once they reach the right stage. Both types are rich in vitamin C, vitamin A, antioxidants, and fiber, making them a powerhouse addition to your diet. Drying persimmons is a fantastic way to preserve their flavor and enjoy their health benefits all year long, whether you’re making dried persimmon slices for a snack, adding them to recipes, or simply savoring their sweet, concentrated taste.
A dehydrator is essential. Its consistent heat circulation ensures even drying without the risk of cooking the fruit. For those committed to dehydrating fruits, investing in a dehydrator with temperature control can significantly enhance the outcome of your efforts. I’ve used the budget Nesco FD, and for a similar beginner option, consider the Deni Food Dehydrator, which also does an amazing job for beginner dehydrating
In addition to a quality , a few other supplies are essential to successfully dehydrate persimmons. Below is a concise list specifying these necessary items:
Ingredients Required:
Through my experiences, the Fuyu persimmon emerges as the ideal variety for dehydrating. Fuyu persimmons have a round, squat shape that resembles a tomato, with a flat bottom, and their firm texture and inherent sweetness make them ideal for the drying process. The Hachiya persimmon, which is more astringent, has an oblong shape with a pointed end and can also be used once its pulp reaches a ripe, tender state—However, drying times are lengthened.
You can also bake persimmon slices at a low temperature in the oven as an alternative to using a dehydrator. In the oven, use the lowest temperature setting possible (170-200°F) to dry persimmons for about 3 to 6 hours.
Following dehydration, airtight storage in cold, dark environments guarantees that the dried fruit remains in its best condition. Storing dried persimmons in the refrigerator can help prevent mold and extend their shelf life, although refrigeration is optional. Airtight containers are essential for preventing moisture from entering while preserving the quality of dried persimmons.
Getting the drying time and temperature right is key to making perfect dried persimmon slices. If you’re using a
The versatility of dehydrated persimmons is notable. They can add a unique flavor and textural element to trail mixes or salads, while also serving as a natural sweetener in wholesome energy bars or compotes. For a nutritious snack, try pairing dried persimmons with walnuts in your trail mix. Sliced dried persimmons can be used in homemade granola or trail mix for added sweetness. Dried persimmons can be paired with yogurt to create a nutritious snack. Chopped dried persimmons can be added to sweet bread recipes for extra flavor. Sprinkle cinnamon on persimmon slices before drying to enhance their sweetness. If you dry persimmon slices longer, you can create crispy chips perfect for snacking. Pureed persimmons can be spread thin and dried to make fruit leather. Dried persimmons are great as a snack on their own or added to various dishes such as salads and oatmeal. You can also steep dried persimmon slices in hot water to make a naturally sweet tea. Try a recipe for oven-dried persimmon rounds or trail mix to explore their versatility. Their application transcends mere snacking; they are ingredients that inspire creativity in the kitchen.
For the best dried persimmon slices, consistency is key. Slice your persimmons evenly and arrange them in a single layer on your dehydrator trays or baking sheets to ensure they dry at the same rate. Using wire racks helps ensure even drying of sliced persimmons in the oven. This helps prevent some slices from becoming too sticky or leathery while others are still moist. Once dried, store your persimmon slices in airtight containers to keep them fresh and flavorful. Place the containers in a cool, dark spot to preserve their taste and texture for months. Dried persimmon slices make a healthy, naturally sweet snack on their own, or you can add them to trail mix, salads, or baked goods for a burst of flavor. Their chewy texture and concentrated sweetness are absolutely delicious, making them a versatile addition to your pantry and recipes.
Making dried persimmon slices at home is a simple, rewarding process that lets you enjoy the sweet flavor and nutritional benefits of persimmons all year round. Whether you use a
While whole persimmons are indeed a wonder to behold, the best practice is to slice them. In the traditional Hoshigaki method, whole persimmons are tied and hung to dry in the sun, creating rows of visually striking persimmons hanging as they slowly dehydrate. Also adding this whole fruit into the dehydrator would damage the dehydrator trays as it is not able to accommodate the size.
A 40-gram serving of dehydrated persimmons (roughly equivalent to one medium-sized persimmon, dehydrated) encompasses the following notable nutritional values:
Total Time:
12-14 hours
Prep Time:
30 minutes
10-12 hours
Servings:
Depending on the size of the persimmons and the dehydrator capacity, this process typically yields about two to three dozen slices per fruit, suitable for multiple servings. Keep in mind that dehydrated persimmons are often consumed in smaller amounts due to their concentrated sugar content.
Persimmons, a versatile fruit widely appreciated for its sweet taste and vibrant color, come in several varieties, each with its unique characteristics. Below is a brief overview of the different types of persimmons:
Before you start drying persimmons, it’s important to prepare them properly for the best results. Begin by washing your persimmons thoroughly to remove any dirt or residue from the skin. Both Fuyu and Hachiya persimmons can be used for drying, but for Hachiya, choose fruits that are fully orange and slightly firmer than those you’d eat fresh—this helps them hold their shape during slicing and drying. The astringency that makes unripe Hachiya persimmons unpleasant to eat disappears during the dehydration process, so don’t worry if they’re not quite soft enough for fresh eating. Slice the persimmons about 1/8 inch thick for even drying; a sharp knife or mandoline slicer works well for this. Since persimmons have no core, you can slice right through the center, revealing a beautiful star pattern in each slice. These thin, orange rounds are not only delicious when dried but also visually stunning, making them a treat for both the eyes and the palate.
Determining when dehydrated persimmons are done requires careful observation. The ideal texture is leathery and pliable, without any visible moisture. To test, remove a slice from the dehydrator and cool it for a few minutes; it should feel dry to the touch but still bendable without cracking. If the persimmon slices are not yet at this stage, continue dehydrating in 30-minute increments, checking regularly. Remember, over-dehydration can make the fruit too hard, while under-dehydration risks mold growth during storage.
