Hoshigaki update

About five days into the process. Also, a couple tips for a better product.

[@MaryannHazel]

Gosh...wish I had done a little more research on this type of persimmon before we had the tree cut down at our old house. The tree was huge and we had HUNDREDS of persimmons falling right at our front door. Having orange snot getting tracked all over the house got on my last nerve so we had it taken down. It was a good 50 feet tall, so we couldn't reach all the fruit (even with a fruit picker extended all the way while standing on a ladder). My mom loved to freeze them and then eat them like a sorbet throughout the year. This process looks really interesting!

[@masterofnothing3277]

I can see where a 50 foot tree would be a bit much. LOL I wouldn't mind having a semi-dwarf, keep the orange snot to a minimum!

[@Pwn3dbyth3n00b]

You don't have any issues with birds pecking at them or insects getting all over the fruit while it's drying?

[@acuetoPrietto]

Is there such a thing as too much massaging?

[@masterofnothing3277]

Probably not. You'll be able to feel whether or not it's necessary. If you are doing a batch, let me know how they turn out. 😁

[@acuetoPrietto]

@@masterofnothing3277 I started a batch last week in Sacramento. they look a lot like the ones in your video, so I am encouraged. We will be gone for thanksgiving but will have house sitters who can massage them for me. I have been taking them out in the great sunshine during the day, but they will be inside from thanksgiving onward. I don't mind a darker outside. Do you know mold looks like? Any pictures?

[@masterofnothing3277]

@@acuetoPrietto If you keep them inside I'd recomended putting a small fan on them. Most important thing is make sure your hands are clean before massage and don't let the fruit get wet. Send me a pic when they are finished. Enjoy!!