Dried Persimmons, the king of dried fruit, aka Hoshigaki

Dried Persimmons, the king of dried fruit, aka Hoshigaki
Dried fruit are without a doubt delicious. They are an easy snack to pack with you on trips and add tons of flavor to everyday dishes. But the king of all dried fruit are dried persimmons, aka hoshigaki. They say they are a labor of love and I think people get intimidated when they read about how to make them. The hardest part besides peeling them, is waiting for them to be ready. If you can take a few minutes out of your day to massage the fruit, you will be rewarded with something that is so delicious you will want to make them every year.
Now you can buy them already dried, but the hoshigaki you make at home will be better than almost any one that you can buy. Plus the price of the store bought hoshigaki are insane. So do yourself a favor and make a lot of these.
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[@IHWKR]

I just got some of these today and they taste exactly like a Molasses gummy.

[@achefandhisspoon]

It's almost persimmon season and I can't wait to make more!

[@myceliation]

American persimmons potentially work too but in a much shorter time span due to size

[@achefandhisspoon]

They should work fine. They are almost like the fuyu persimmons in size and shape, though the American persimmons are a little bigger.

[@mlee1308]

I’m drying 160 right now. I have two fans blowing on them 24 hrs a day. I didn’t know you out them in a sealed bag or jar to get it to bloom? I thought they bloom as your drying and squeezing persimmons. I’m doing both fuyu and hachiya. One year they all got molding from the humid warm weather, so that’s why I just keep a fan on them, . Hope it works this year, it will be the first time. Still don’t know why they bloom in a sealed container. Why would sugar come out then?

[@achefandhisspoon]

That's a great batch! I've had them bloom while drying and others with only a little sugar on the outside in the same batch. I forget who I was watching and they had the same issue and they put them in a ziploc bag for a few days and they bloomed well, so I did the same and it works. But, they need to be dry on the outside, any moisture and you run into issues with mold forming. I just ate my last ones from my 2020 batch and they were delicious. I don't know the science behind it, but it helps pull the sugar to the surface of the fruit. You need to check them daily and let new air in the bag too.

[@phoenixsong38]

Cam this method work with other sorts of fruit as well like peaches?

[@achefandhisspoon]

I haven't tried with any other fruit, Jeremy Fox from Rustic Canyon has tried with mangoes and kiwi, but not sure on his success.

[@tastyhaze2058]

I bet chicken Marbella with hoshigaki would slap you into next week

[@achefandhisspoon]

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