Sweet and Salty Dried Persimmons

DSCN5462Our favorite way to eat fuyu persimmons is dried. They have a sweeter, nuttier, all-around richer flavor than fresh persimmons. Starting in mid-October, we pick boxes of persimmons, and I fire up my crotchety dehydrator and start slicing fuyus. This year, we have branched out in two ways.

First, I had the questionable idea of salt curing persimmons in canning jars. This project is still in process, but I am happy to report that the contents of the jars has sunken, and there does not appear to be any strange fungal growth or other concerning developments. Stay tuned.

Second, astute reader, Carolyn, suggested sprinkling a little salt on the persimmons in the dehydrator. Voila—the salty persimmons I craved without the over-the-top excess of submerging fruit in a jar of salt. Brilliant!

We gave this a try last week, doing our best to peel the now very soft persimmons. After slicing the fruit and loading the dehydrator trays, I carefully sprinkled the tops of the persimmons with kosher pickling salt. The results are tremendous. The salt brings out the flavor and complicates things a little. The persimmons are sweet and salty, with a chewy candy-like texture. If we weren’t so greedy, we would be giving them all away for the holidays! Next year I plan to experiment more with spicing the persimmons before drying them.

7 Responses to Sweet and Salty Dried Persimmons

  1. Excellent post. I perked up when you started talking about canning jars. After I get something to grow this Summer in Maine, I’m hoping to start some sort of canning of the veggies. I’ve never done this before, so I may need a lot of advice.

    Anyway, great that you got the results you were looking for with your persimmons!

    • Hi Jay: Our canning bible is ‘Stocking Up.’ We both have a copy of the third edition. I think it is out of print now, but it’s easy to find a used copy online. It was written in collaboration with the Rodale Food Center, which at the time, was the most scientifically-based food-preservation outfit around. It covers everything, and includes how to can meat, and how to freeze other items such as breads and sauces. The recipes are generally pretty tasty. I know canning is the in-thing these days, so there are lots of other books out there, but I think this book really prioritizes food safety and storage longevity.

  2. How exotic! I had to google search this fruit as it’s not something I’ve seen in our supermarkets, there again perhaps I haven’t been looking in the right place. When you say you picked boxes, do you have a tree in your garden?

    Happy New Year to you both…. may it be a healthy, peaceful and productive 2014 filled with buzzing bees, chortling hens and produce aplenty!

    • Thanks for the new year wishes, Jackie! Wishing you and your garden the same.

      I have no idea how available persimmons are in the UK. We have access to two persimmon trees in our garden. We have a Hachiya persimmon growing in the garden (this is the big tear-drop shaped kind that is eaten when it’s extremely mushy (good for puddings and baking, but not our favorite). This is the kind Kelly used last year when she made (a very questionable batch of) persimmon beer. There is also a Fuyu just over the back fence. We have permission to pick these, and these are the ones we dry every year. They’re also good eaten like apples.

  3. Yum! I dry huge batches of Fuyus each year, but I’ve never thought to salt them! I can imagine the saltiness with the chewy sweet flavor is delicious.

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