Dried Persimmons, the king of dried fruit, aka Hoshigaki

Рет қаралды 4,855

A Chef and His Spoon

Күн бұрын

Пікірлер: 14

@IHWKR 4 ай бұрын

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

@achefandhisspoon 3 ай бұрын

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

@myceliation Жыл бұрын

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

@achefandhisspoon Жыл бұрын

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

@simokrat7 29 күн бұрын

This process without boiling them ?

@phoenixsong38 6 ай бұрын

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

@achefandhisspoon 6 ай бұрын

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.

@mlee1308 Жыл бұрын

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 Жыл бұрын

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.