AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question How would I go about drying a whole persimmon? I saw a picture of one on Wikipedia, but it didn't give instructions on how to do it.
What do you think?
Thanks.
Answer Hi Donna,
Good question. We really don't have a research-based recommended way of drying whole persimmons in the US. In China and Japan, they do dry persimmons whole.
I did find this article for drying whole persimmons but I must warn you that in the US, unless you live in a very dry climate, drying whole fruit as they suggest can produce a moldy, unsafe product. That's why we don't recommend it in the US. But here's the article for you to read: http://www.findarticles.com/p/articles/mi_m1216/is_n4_v191/ai_14535973
For research-based and tested recipes on drying, I suggest you dry them like an apricot as outlined in this website: http://www.uga.edu/nchfp/how/dry/csu_dry_fruits.pdf They suggest cutting them in half as you will get a better dried product than leaving it whole (minus the pit).
Another research-based and tested recipe for dried persimmon slices can be found at this website: http://www.uga.edu/nchfp/publications/uga/uga_dry_fruit.pdf
Notice that the recipe indicates that a syprup blanch may be used to retain color during storage. Refer to page 4 of the pdf file for information on how to syrup blanch.
I hope this has helped Donna, Please let me know if I can be of further assistance.
