How to dry whole persimmons at home

Persimmon is a sweet, fleshy berry native to the East. Some people prefer to eat it fresh, others like to make jam from it, and some simply adore dried fruits. The latter method of preparation is especially popular, because in this way the dried persimmon will not lose its excellent taste and will retain most of the valuable substances in its composition, the use of which only benefits our body.

This delicacy becomes available all year round, unlike fresh fruits, which ripen only in a certain season. Dried persimmon tastes like figs and can be an excellent alternative to candy.

We invite you to learn about the rules that should be followed when selecting and storing fruits, as well as the secrets of processing them at home.

Beneficial properties and harm of dried persimmons

The beneficial properties of dried persimmon are due to its unique biochemical composition. Dried persimmon is not inferior to fish and algae in terms of organic iodine content, so this fruit is simply irreplaceable for people with thyroid diseases.

Dried persimmon - benefits:

Helps solve the problem of iodine deficiency, normalizes the functioning of the endocrine system.
Lowers blood sugar levels, therefore recommended for diabetes.
Strengthens the body’s immune forces, “tunes” it to actively fight viral and infectious diseases.
Reduces inflammatory, putrefactive processes in the digestive organs, prevents the development of hemorrhoids and helps fight existing disease.
Due to the minimal amount of calories, it is considered an ideal product for weight loss.
During pregnancy – helps fight swelling, eliminates toxicosis, prevents anemia.
Normalizes blood pressure.
Strengthens the walls of blood vessels, increases their tone and elasticity, activates blood circulation and prevents congestion.
Strengthens vision, improves blood supply to the visual organs.
Persimmon has an antioxidant and rejuvenating effect, inhibits the aging process, improves the condition of the skin, hair and nails.

Persimmon contains bitulinic acid, a special substance that prevents the development of cancer cells in the body. Therefore, for the prevention of cancer, it is useful to eat dried persimmon.

Sweet fruits contain a huge amount of plant fiber, which improves the functioning of the digestive system and helps remove waste and toxins from the body. Orange fruits are simply irreplaceable for men, as they increase potency and effectively prevent the development of prostate adenoma.

Under no circumstances should dried persimmons be combined with milk and fermented milk products. It contains tannins, which in combination with milk cause painful cramps in the stomach, nausea, vomiting, and stool upset. Before eating the fruit, you need to make sure there is no allergic reaction to persimmon.

What are the benefits of a “heart apple”?

The fruit is considered a real storehouse of vitamins and microelements necessary for the human body. Its main feature is its high iodine content. There is so much of it that experts compare persimmons to sea creatures. Found in the pulp:

micronutrient A, B2, C, E, PP;
citric and malic acids;
beta carotene.

The fruit contains calcium, copper, iron, potassium, and manganese. All these microelements take part in various vital processes of the body.

The note! Although persimmon contains a lot of glucose and sucrose, it is still not a high-calorie fruit. Therefore, overweight people can introduce it into their diet.

An important component is antioxidants, which resist free radicals harmful to humans. The calorie content of dried persimmons is quite high. If 100 g of fresh berries contains approximately 53 calories, then dried ones contain 274 kcal per 100 g.

For what diseases is persimmon effective?

The pulp of the plant is used in the treatment of digestive organs. Pectin, which is part of it, improves the functioning of the stomach. The berry also copes well with E. coli, as it has a disinfectant effect. Excellent fight against Staphylococcus aureus. The product is often prescribed for the prevention of heart and vascular diseases. Doctors advise eating several fruits a day to prevent not only organ pathologies, but also its premature wear.

The fruit affects the thyroid gland. After all, the natural iodine contained in the fruit is very well accepted by the body and has a positive effect on the operation of the device. It especially helps with iodine deficiency. Micronutrients C and P help strengthen blood vessels, preventing the development of their pathological permeability. How much dried persimmon you should eat per day will be determined by your doctor, based on the individual characteristics of the body and the complexity of the disease.

Persimmon can be used as a diuretic. It will provide the body with magnesium. This microelement reduces the amount of salts in the urinary system, preventing the formation of stones. The product affects the functioning of the visual apparatus. Vitamin A strengthens the muscle that holds the eyeball, which significantly affects the quality of vision. Micronutrient B plays a huge role in the normal functioning of the nervous system. Several fruits a day will help improve concentration and improve mood.

Also read on our website: Amazing Opuntia: growing an edible cactus at home

Doctors advise consuming exotic fruits in the autumn-winter period. At this time, the immune system needs vitamin support. The dried fruit is a good antiseptic and expectorant. It can be taken for sore throat and cough symptoms. Dried fruits have a positive effect on gums. If they hurt and bleed, you need to chew a few berries, massaging the affected area. Persimmon helps with:

scurvy;
vitamin deficiency;
hypertension.

Persimon contains a large amount of fiber. Thanks to it, you can get rid of constipation, quickly get enough without overeating. The BJU indicators of dried persimmon show that it contains a significant amount of carbohydrates - 15.3 g per 100 g of product. Therefore, a person receives a great boost of energy after eating dessert. Doctors often allow patients with diabetes to consume the berry. After all, it can normalize blood sugar levels. It is also known that substances contained in the pulp lower bad cholesterol.

The undeniable benefits of the fruit are noted by overweight people. It is included in various diets

This must be done carefully, adhering to all the specialist’s instructions. The best option is to consume dried fruit in the first half of the day in the amount of 50 g

Persimmons should be used to replace sweets, pastries and other treats.

Standards of use

Persimmon is a versatile fruit. It can be dried, dried, added to compote and much more. Fruits are used in diets and during pregnancy. They have a beneficial effect on the body as a whole.

Other beneficial properties of the fruit are presented below:

improves appetite;
speeds up metabolism;
promotes improved blood circulation;
fights the initial signs of ARVI;
Chinese persimmon improves immunity;
fights age-related changes;
in the East, persimmon “porridge” is used to disinfect wounds;
Thanks to zeaxanthin, persimmons nourish the eye muscles.

But dried fruits also have harmful properties:

Frequent consumption of persimmons contributes to the formation of stones;
unripe persimmons lead to constipation;
If you have intestinal atony, it is better not to consume dried fruits;
people with diabetes are better off excluding persimmons from their diet;
Dried fruits are not recommended to be eaten frequently if you have kidney and bladder diseases;
It is better for nursing girls and women to avoid persimmons, as they can cause allergies in the baby;
Persimmons should not be washed down with water or fermented milk products.

The daily dose of persimmon consumption for an adult is 2-3 fruits.

Below is a table in which you can familiarize yourself with the norms for the consumption of dried fruits:

Norm
Children under 3 years old	Doctors do not recommend giving persimmon at all.
Children over 3 years old	You can consume 1 piece of fruit per day. If the child does not have allergies, then he can eat 1 fruit.
When dieting	It is recommended to consume persimmons before 16:00.

Drying persimmons is a very interesting activity that can interest both adults and children. You can also make marmalade, pastille, and jam from the fruits at home. The dried fruit resembles a fig. Although, along with other dried fruits, persimmon is not as popular among Russians as in the East.

How to select and prepare persimmons for drying

The quality of the finished product depends on how correctly the fruits are selected. For example, damaged fruit can be used to make marmalade and jam. But they are not suitable for drying.

It is assessed by the condition of the stalk and degree of maturity. Do not use overripe fruits. The ideal option is moderately ripe berries that have a bright orange color without spots or other defects.

Since the skin of the fruit is very delicate, if it is damaged, mold will appear very quickly. It is almost impossible to completely remove it. And in the finished product the fungus continues to develop. It is more likely to ruin the entire workpiece.

Be sure to examine the stalk. It should be dry and adhere firmly to the berry. When the tail of a persimmon is green, the fruit is considered unripe and is not taken for harvesting.

It is better to refuse to harvest fruits that have been stored for a long time or transported in refrigeration units. The fruits should not be too small. The fact is that when dried they will become completely tiny, so you need to choose large specimens.

Which varieties are suitable for drying

The variety of persimmon plays an important role. The Korolek variety ripens earlier than the others. It tastes sweet, the fruits are small and have several seeds. "Sharon" is the result of crossing an apple with a persimmon.

This variety ripens later. The main differences between the fruits are the absence of seeds and thick skin. “Ukrainka” is a persimmon variety that is most often used for harvesting. There are either few or no seeds in it.

The fruit has a sharp tip at the bottom edge and a heart shape. The fruits of the “Bull's Heart” variety are the largest, they have juicy pulp and no seeds. However, the large size makes it difficult to dry completely.

The “Shokoladnitsa” variety is rarely dried due to the fact that the fruits ripen late. You can prepare it in the oven or electric dryer. Persimmons are prepared for drying depending on the method used for harvesting.

If the fruits are planned to be dried in the sun, then it is strictly forbidden to wash them. Moisture can get into the stalk and rotting will begin. The fruit must be carefully inspected, wiped with a damp cloth, and dust or debris must be removed.

If stored in a cool place, there may be drops of condensation on it. Then it is kept at room temperature before drying so that the fruit dries out.

If electrical appliances are used for preparation, the product is washed and the water is allowed to dry. Do not wipe the skin; it can easily be damaged.

Can be used in an electric dryer

Composition of dried

Already at the sight of the “winter sun” you can be charged with joy, vitality, and positivity. The composition of the red sun confirms external perception.

In terms of iodine content, Diospyros fruits are not inferior to seaweed and fish.
Persimmon is enriched with potassium, calcium, magnesium, sodium, phosphorus, iron, manganese. Mineral elements are necessary for the proper functioning of human organs and systems.
Among the vitamins, the first place in fruits is taken by vitamin C (ascorbic acid). Next come vitamins A, groups B, P, E, and beta-carotene.
Natural sugars are found in dried berries in the form of sucrose and glucose.
Of the organic acids, the most common are malic and citric. Persimmons contain rare betulinic acid.
Antioxidant compounds, fiber, and pectins are included in dried berries.

With such a natural composition of valuable substances, persimmon berries are a low-calorie product. Depending on the variety, the calorie content of the fruit ranges from 53 to 62 calories per hundred grams. The Korolek variety has 53 calories, the Shokoladnitsa variety has 56 calories, the Sharon variety has 60 calories, the Bull's Heart and the Spanish variety have 62 calories.

With loss of moisture, calorie content increases. How many calories are in dried persimmons? The calorie content of the product increases to 235 calories per 100 grams. The calorie content of dried persimmon is 245 calories per 100 grams. The fruits have a glycemic index of 50 units, which allows them to be eaten by diabetics, but in limited quantities.

Recipes for making dried persimmons

We offer various options for independent production of dried persimmons with step-by-step photos below. Choose the one that is more suitable in terms of time and technology.

Whole in the dryer

Kitchen assistants greatly simplify many processes. But the size of the trays of electric dryers, as a rule, does not allow storing large vegetables, berries, fruits or mushrooms whole.

Many housewives prefer to pre-cut them into pieces. This is convenient and allows you to significantly speed up the process. We suggest using other methods presented in the article.

In the dryer in pieces

In countries with a mild, warm climate, persimmons are usually dried in the open air, and in more severe weather conditions, they often resort to electric dryers. Below we leave step-by-step instructions with a detailed description of each item:

Rinse the persimmon in cool water and remove the skin, this will significantly reduce the drying time. Cut the berries into small slices. A knife with a stainless steel blade is best suited for this. Otherwise, the fruits may quickly darken and lose their attractive appearance. Place the resulting pieces in an even layer on the trays. Set the dryer temperature to 40°C, and after a while increase it to 60°C. The persimmon must first wilt a little so as not to spread. The approximate drying time is 7-8 hours, however, large slices may need about 20 hours. It is more accurate and best to determine the readiness of persimmons by eye. Periodically, the trays can be rearranged inside the electric dryer to achieve more even cooking of the product. At the end of the procedure, the slices are covered with a towel. It is preferable to store oriental sweets in boxes, on the bottom of which a sheet of paper is first placed, and then a layer of cling film.

It is also important that the humidity in the room is about 35%, otherwise the product will become damp and lose its taste.

Whole in the oven

This is probably the simplest and most popular drying method. The only negative is that it is not suitable for housewives who have a gas stove, in which it is difficult to maintain a stable temperature. We suggest you familiarize yourself with this method in more detail:

First, you need to wash the persimmon well and remove any remaining moisture from the surface of the peel with a paper towel.
Line the bottom of the baking sheet with baking paper or regular parchment. Place whole fruits at a short distance from each other.
Preheat the oven to 90°C, and then leave the persimmons to dry for 3-4 hours.
Ready candied fruits need to be given a little time so that they have time to cool. Next, place the dry persimmons in plastic containers and seal them tightly.

Outdoors

In the summer, provided that there is warm, sunny weather without precipitation for several weeks, you can try drying persimmons in the open air. Use the tips below, there are several important points:

Wash the fruits well and then tie strings to their tails. Persimmons can be hung on a tree branch or on a clothesline for drying clothes

It is important to ensure that the sides of the berries do not touch, otherwise this can lead to their rapid spoilage. The brownish-red color of the peel will indicate the readiness of the persimmon. As soon as you notice that the fruits have acquired this shade, you can complete the procedure. The storage area must be dry and warm

Dried berries are best placed in boxes, the bottom of which is lined with thick cardboard. Sprinkle dried persimmon peels with a small amount of flour in advance to prevent the products from sticking together during storage. Calorie content is 53 kcal per 100 g.

Choose berries with tails, which should be dry.

In the microwave

Owners of such a modern kitchen device as a microwave oven have access to another method of drying persimmons:

Wash the fruits and then cut into slices. Try to do this as thinly as possible to speed up the drying process of the product.
Place the pieces in a special bowl or on a microwave rack.
Use the minimum power of the device, otherwise the products may simply burn out. First, let the persimmons dry for 20 minutes, then open the door and wait a little for the excess moisture to evaporate. Next, repeat 2-3 more approaches by eye, visually assessing the readiness of the candied fruits.

Master class from specialists

Helpful tips for optimizing the preparation of dried persimmons:

Moisture is the main enemy of treats. Do not let the fruits get wet outside. Monitor the condition of the dried fruit in the box.
To avoid condensation, the container is covered with food paper, and the contents are sprinkled with a small portion of flour.
It is not necessary to get rid of the fruit skin. It can be dried separately and used as sweets. To dry, lay the peels in a single layer in a ventilated area or briefly place in the oven.
During drying or storage, a white powdery coating - glucose - may form on the surface of the persimmon. It's harmless, but still unpleasant to some people. To avoid plaque, store dried fruits in the refrigerator in an enamel bowl, covered with a kitchen towel.
It is best to dry large-fruited varieties. A small Kinglet will also work. Just choose red specimens for use. The delicacy will be small, but sweet and healthy.
When hanging outdoors, beware of birds and squirrels.
Dried persimmons on the dessert table act as an independent dish or as an addition to ice cream, smoothies, etc.

Sometimes dried fruit is used in hot snacks. Drying will not take much time. The sun and wind or the oven will do most of the work for you.

Preparation stage

The first important question that needs to be answered is is it possible to dry persimmons? Of course, it’s even necessary! If you love tasty and healthy sweets, you can make delicious dried fruits - a real storehouse of nutrients.

Let's move on to the second important question - what kind of persimmon can be dried? Fruits must be selected according to certain criteria, otherwise you will not get a quality product

When choosing fruits, we pay attention to two criteria:

Ripeness. Overripe fruits should be discarded, as well as unripe, hard ones. A variant of moderate ripeness is needed;
Stalk condition. It should be dry and adhere firmly to the surface. The tail is brown, without signs of damage (green indicates insufficient maturity).

You already know why persimmons are dried - before getting down to business, you need to talk about other important characteristics of the berry.

The specimens must be large - during the cooking process they will lose a lot in size;
Color – bright orange, without spots, cracks;
There should be no damage to the skin - it is very thin, mold appears and grows instantly (if you find a moldy fruit, throw it away, you won’t be able to get rid of the infection);
Do not use frozen berries - only fresh fruits

We also recommend: How to preserve zucchini for the winter

We are getting closer and closer to the answer to the third, most important question - how to dry whole persimmons at home! First you need to prepare the fruits to achieve the appropriate result:

If you prepare fruits by drying them in the sun, you cannot wash them. Carefully remove dirt with a napkin, but water should not get under the stalk - the fruit will rot. If drying proceeds using other methods, the berries must be thoroughly washed;
You should not wipe washed fruits - let them dry on their own, otherwise you risk damaging the thin skin;
There is no need to remove the skin in advance - the need will become clear during the process, and it is not too late to do this.

And now we’ll tell you how to properly dry persimmons! All you have to do is choose the appropriate method; we have already compiled detailed instructions.

Best variety for drying

Good dried date plum products can be obtained at home only if you follow the technology and choose the right variety. Only dense fruits that are free from damage and rot are suitable for this. The stalks should be well dried and fit snugly to the base of the fruit. And the color of persimmon should not be dull. Fruits that are overripe and their skin is separated from the pulp are not suitable for drying. The prepared room in which the drying process will take place must be disinfected from parasitic insects that lay larvae in the dried fruit.

The best varieties for obtaining quality dried fruits are:

Ukrainian.
Kinglet.
Mid.
Zenji Maru.
Satellite.
Sharon.
Chocolate-326.
Costata.
Bull's heart.

Period, temperature and storage conditions at home

Storing exotic berries at home is possible not only in the refrigerator. At room temperature, unripe fruit will be stored for several days. In a dark, cool place, the period will increase to several weeks (but not more than a month).

No matter which location you choose, remember:

Persimmons that are too soft will spoil in 1-2 days.
Hard varieties (Shokoladnitsa, Sharon) are stored longer than soft ones (Vostochnaya, Khiakume).
Do not cut off the stems - this will shorten the shelf life.
The fleshy berry will quickly rot if there is a lack of air or its complete absence. It is recommended to store fruits in paper bags or open containers.
If you place persimmons next to apples, they will ripen faster.
Ensure constant ventilation in the storage area.
Do not store exotic berries next to other vegetables and fruits. This speeds up rotting.
For long-term storage it requires high humidity - 80%. If the indicator is lower, the fruit will wrinkle and dry out; if it is higher, it will rot.

Proper storage in the refrigerator

Unripe persimmons have the maximum shelf life in the refrigerator:

The fruit is stored in a fruit container in the refrigerator for up to 3 months at a temperature of 0 to +1°C and a humidity of 90%. Soft, overripe fruit can be stored for no longer than a week. Ripe berries cut into pieces will last in the refrigerator for no more than three days. It is important to provide the product with access to air. Store it open or in paper bags. Ripe persimmons in plastic will spoil in a few hours.

Ripe persimmons in polyethylene will spoil in a few hours.

Freezing

The fruits are frozen whole and cut into pieces. Before putting the berries in the freezer, they are prepared: washed, slightly dried, placed in containers and placed in the freezer. In this form, the product retains its taste and beneficial properties for more than 6 months (up to 10-12 months). Persimmon storage temperature is +18…19°C.

After defrosting, the structure of the pulp changes slightly. It becomes looser, but this does not spoil the taste.

How long to store and how to defrost persimmons

Before use, frozen berries are slowly defrosted in a container with cold or slightly warm water at room temperature.

The shelf life of thawed persimmons is extremely short. It is better to pack it for freezing in small portions (pieces, for example) and remove it from the freezer as needed - before direct consumption.

Useful tips

Not every fruit is good at drying; besides, you will need to preserve the product and take care that it does not spoil.

How to choose a fruit

When choosing this oriental berry, you need to know a few tricks, because even attractive, bright and appetizing fruits can turn out to be sweet, but completely inedible. Below we leave three main signs that will help you not make a mistake and find the most delicious persimmon on store shelves:

Make a choice in favor of fruits with soft barrels.
The leaves and tails of the berries should be dry and have a brown tint.
Ripe persimmons are smooth and have thin skin. Its color should be uniform (from bright orange to red-brown).

Tip : look for the freshest persimmons at the market. There is a larger selection of different varieties, and the prices are much lower than in supermarkets. Another advantage is the opportunity to try persimmons in advance; in large tents, sellers usually offer to do this themselves.

How to store it correctly

Despite its external softness, under the right conditions, persimmons can remain fresh for several months in a row. True, this applies only to ripe or unripe fruits.

Overripe berries are difficult to store. The right decision would be to immediately refuse the purchase or consume it in the next few days. It is also worth remembering that you cannot remove the stalks of persimmons in advance, otherwise the shelf life will be significantly reduced.

The berries can be stored chilled, frozen or dry. You can use the refrigerator for this. Place the fruits in open plastic containers or paper bags and do not forget to maintain a certain temperature regime - from 0 to +1 degrees. The best place to put them is in the fruit compartment.
Also, some varieties of persimmon have a tart taste, and not everyone likes it. You can easily get rid of the astringent property by simply freezing the fruits (this is best done in sugar syrup). But it should be remembered that this storage method involves a change in the consistency of the pulp.
Large quantities of persimmon can be kept in boxes on the balcony, sprinkled with a small amount of sawdust. Place the fruits evenly and carefully so that they do not crack or wrinkle.

Now you know everything about how to dry persimmons. Choose from the above methods the one that seemed easiest and fastest to you. Prepare this healthy product in advance to enjoy its taste all year round. Good luck!

Traditional way

The ancient Japanese method is similar to the classic one. Persimmons are pre-processed using the same technology

It is important to choose ripe or almost ripe fruits that are strong on the inside and orange on the outside. Then the dried persimmon will turn out meaty and juicy

Soft overripe specimens are not suitable.

Fundamental differences between the Japanese method:

Immediately after cleaning, the fruits are lowered on strings into boiling water for 3-5 seconds. You will immediately notice a darkening of the surface. After a few days outside, it will form a deep orange crust. During the process, persimmons should be periodically kneaded with your hands. Large - once every 5 days, medium - once every 3-4 days. This technique will allow you to get a soft filling.

Perform the massage carefully so as not to damage the integrity of the persimmon shell. This delicacy dries a little faster - about 3-5 weeks. Do not allow the pulp to dry out completely.

It should turn out jam-like. Store persimmons for any recipe in a dark, dry place. Contact with polyethylene is undesirable. The sweetness will last longer in the refrigerator.

In the old days, persimmons were dried in the fresh air. This is the simplest technology. A prerequisite is warm and sunny weather. In extreme cases, during rain and strong winds, the fruits can be hidden under a canopy or brought into the house. Dried persimmons can also be made in a well-ventilated area.

There are two conditions for proper drying:

the fruits should not lie on the surface, but be suspended;
During the drying process, it is undesirable for fruits to come into contact with each other.

In both cases, it is advisable to cut off the edges of the leaves so as not to interfere. If there is no stalk, make a winding under the leaf. It should be fresh and green. The dry one will break off from your efforts.

We suggest you familiarize yourself with How to dry an orange for decoration: oven, microwave, radiator

Following actions:

Peel off the skin.
Make a loop at the opposite end of the thread or rope.
Hang the workpiece so that it does not touch walls, fruits, or any surfaces.
Cover the persimmon with gauze to protect it from insects.

Attention! Depending on the conditions, drying in air takes about 1.5 months. The more solar heat the persimmon receives, the faster it will reach its condition.

Perform the massage carefully so as not to damage the integrity of the persimmon shell. This delicacy dries a little faster - about 3-5 weeks. Do not allow the pulp to dry out completely.

It should turn out jam-like. Store persimmons for any recipe in a dark, dry place. Contact with polyethylene is undesirable. The sweetness will last longer in the refrigerator.

How to wilt persimmons at home?

It's not difficult to do this. We offer you a simple way to prepare dried persimmons.

It is necessary to choose the right fruits. They should be quite ripe, but still firm. There must be a stalk with a tail.
Wash and dry the fruit. Carefully cut off the peel, leaving some around the stalk: this will prevent the fruit from falling during drying.
Prepare a strong thread and tie the fruit. The thread is tied around the tails at such a distance that the fruits do not touch each other, otherwise they may spoil. The ligaments should not be very long. Hang the fruits tied in this way on wooden struts.
Around the fifth day, a white coating will begin to appear on the fruits - this is a natural process of sugar release. It will create a sweet crust that covers the persimmons. At this time, it is advisable to gently massage the fruits with your hand, not allowing the sugar to harden. This way it will be evenly distributed throughout the persimmon. This should be done every two to three days for two months.

Dried persimmon in finished form is very sweet, aromatic and tender

How to determine product readiness

During drying, whole persimmon fruits decrease in volume by 2–4 times and become dense. A sign that persimmons prepared in the Abkhazian way are ready is the appearance of a whitish coating on the surface of the berries, similar to flour.

Slices of ready-made dried fruits are elastic, but not brittle. When you press on them, no juice should come out. The surface is not sticky to the touch.

Abkhazian way

This is the only drying recipe that uses unripe persimmons. Choose hard orange fruits. They are hung, tied by the stalks, on a rope or wire, under a canopy. With this method of harvesting, it is not so much the temperature regime that is important, but the constant movement of air flows.

During the drying period, the persimmons are covered with gauze and left for 1.5–2 months. In the warm climate of Abkhazia, this method has worked perfectly for hundreds of years.

Selecting persimmons for drying

It is wrong to believe that any persimmon can be easily dried. This is a deep misconception. Before you start drying the fruits, you need to select them correctly. They must be without a single damaged area, no flaws, bruises, or the beginning of rotting are allowed. The surface of the fruit should be smooth, without wrinkles, dents or scratches. The fruits must be ripe, but not overripe, otherwise they will spread during the drying procedure.

Fruits that have been stored or transported for a long time are not suitable for drying, and berries that are too small will lose even more weight during drying and only the peel will remain.

When starting to dry persimmons, you need to take into account its variety, which can affect the result. The most suitable varieties for this are Ukrainka, Kinglet, Shokoladnitsa and Bull's Heart.

How to make compote from dried persimmons

You can make a tasty and very healthy drink from the fruits. Due to its tonic effect, it is suitable for use in summer. In winter, it will warm and nourish the body, weakened during this period.

Recipe 1

For preparation you will need the following ingredients:

dried persimmon – 800–900 g;
clean filtered water – 2 l;
granulated sugar – 200 g.

The first stage is preparing the syrup; for this you need to mix sugar with water, put it on low heat, and bring it to a boil. Then add persimmons and cook for 5-7 minutes. Let the drink brew, after which it is ready to drink. You can serve hot or chilled at your discretion.

Recipe 2

An excellent warming drink in winter is persimmon compote with ginger. Alcohol and herbs are traditionally added to it, creating an excellent drink for walking on a frosty day. To prepare you need a set of products consisting of:

dried persimmon;
lemon juice;
rum or other alcohol;
ginger;
herbs (cinnamon and cloves).

Cooking also begins with sugar syrup, to which cloves and cinnamon are added, as well as lemon zest. All this is cooked over low heat for 20–30 minutes. Then the remaining herbs and zest are carefully removed and persimmon is added. The drink is boiled for another 5 minutes and covered with a lid to infuse. Alcohol can be added before consumption if desired. This is an excellent preventative against hypothermia and against colds.

You can preserve the compote by pouring it into sterilized jars. The recipe also encourages experimentation with different combinations of products that can be added according to your taste.

Video:

how to cook dried fruit compote Expand

How to dry properly

There are several recipes for drying persimmons, all of them are effective, and cooking according to them does not require much time. Before drying the fruits, they must be washed and wiped dry with a towel. You can dry fruits outdoors, in an oven, microwave or electric dryer.

How to dry fruit outdoors

You can dry persimmons or dry them outdoors in the sun. For this purpose, fruits that are not fully ripe are selected. The skin is carefully cut off and the fruits are laid out on a baking sheet or wooden tray with sides. During the day, containers with persimmons are taken out into the sun, and at night they are put in a dry room.

You can also dry fruits in a shaded, well-ventilated place, hanging the fruits on a rope by their tails. After 4-6 weeks, crystallized sugar particles will appear on the fruits, and the drying process can be considered complete.

In the oven

Persimmons turn out well in the oven, but it is better to choose an electric oven in which the temperature is distributed evenly.

Clean dry fruits are cut into circles no more than 2 cm thick. Then they are laid out on a baking sheet covered with parchment paper. The top of the circles is sprinkled with lemon or lime juice so that after drying the bright color of the product is preserved.

In the microwave

Owners of a microwave oven can dry fruits in it. Washed and dried fruits (without stems) are cut into thin slices and laid out on a wire rack or a special dish. The microwave is set to the minimum temperature, the drying process lasts 20 minutes.

Expert opinion

Soloviev Pavel Viktorovich

Designer with many years of experience and experience.

Then the door is opened slightly for 10 minutes to allow the moisture to evaporate. The procedure should be repeated 2 to 4 times, depending on how thick the fruit slices are cut. The finished dried fruits are transferred to a container to cool.

In an electric dryer

Persimmons are dried quickly in an electric dryer; any variety is suitable for this method. The fruit must first be blanched; to do this, pour 5 liters of water into a large saucepan and add 1 tsp. baking soda. The liquid is brought to a boil, and a colander with fruit is lowered into it for 30 seconds.

Then the dried fruits are cut into circles or cubes and placed on a tray. The electric dryer is set to 40˚C and a tray is placed there. After 3 hours, the temperature is raised to 60˚ and the fruit is dried for another 7 hours. Then the product is cooled and the tray is re-placed in the dryer for another 3 hours, setting the temperature to 75˚C.

The readiness of the fruit is determined by pressing on the pulp; if no juice is released, then the product is ready. If desired, you can make fruit chips. To do this, raise the temperature to 170˚C and bake the product for 5 minutes. Then the temperature is lowered to 60˚C and the fruit is kept in the dryer for another 2 hours.

Entirely

If you wish, you can dry whole persimmons at home; to do this, the room should be well ventilated. Select slightly unripe fruits, wash them and wipe them with a towel. The leaves are carefully trimmed with scissors, being careful not to damage the stalk.

Using a sharp knife, peel the skin off the persimmon and place the fruit in a dry container. 5 fruits are tied to a rope by the tails, leaving a distance of at least 8 cm between them.

Pour 6 liters of water into a large saucepan and add 300 g of sugar. The mixture is stirred and brought to a boil, the prepared garlands with persimmons are lowered into the resulting sugar syrup one by one for a couple of seconds.

Garlands are hung on a stretched wire or fishing line. The drying process lasts from 3 to 6 weeks until a coating resembling powdered sugar forms on the persimmon. In the room where persimmons are dried, flies or moths, which can spoil the products, should not be allowed to appear.

Quick recipe in the oven

Cooking dried persimmons in the oven is much faster than drying them on the balcony, in the yard or near a south window. You will spend 1-2 days on intensive procedures with blanks. This option is for home use. It is rarely used in workshops. The harvest will lose the lion's share of its valuable qualities.

Instead of hanging, place the persimmons in a thin layer on the surface of a baking rack (see photo). Do not cut off the stalks. The fruit will rest on them. Set the heat control to low and dry with the oven door open. An alternative is to use an electric dryer (60 °C). Once every 1 hour, take a break, turn the fruit over and put it back in the oven.

Attention! At the same temperatures in the oven, persimmon rings are dried. The peel is not peeled, but the pulp is sprinkled with lemon juice to preserve the rich color. The dish will be ready in about 8 hours.