Our 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.
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