[NAFEX] Drying Persimmons

Jwlehman at aol.com Jwlehman at aol.com
Mon Nov 8 22:40:22 EST 2010


In a message dated 11/8/2010 10:32:28 AM Eastern Standard Time, 
lucky.pittman at murraystate.edu writes:

> My friend Lee B. peels, slices, and dries firm Rosseyanka 
> (D.v.XD.k.hybrid)
> fruits - before they've softened and lost their astringency.  The dried
> fruit slices are tasty, with no hint of astringency - and are a lighter
> color than those I've dried once the fruits become soft and nonastringent,
> by either slicing them in half or just 'squashing' them to the desired
> thickness to allow drying.

Lee Brumley wrote an article on his experience that was published in the 
Hoosier Kernel, publication of the Indiana Nut Growers Assoc. I'm now in the 
process of following his lead and presently have the third batch in the 
dehydrator.  Am drying both Nikitskaya Bordovaya (Nikita's Gift*) and Rosseyanka 
(Russian Beauty*) I'm slicing while still firm and consequently still 
astringent. Most slices completely lose their astringency, a few retain a small 
amount but very eatable. Based on the first two batches, Rosseyanka seems to 
produce a slightly better tasting dried slice, for some reason slightly 
sweeter. 

Because both fruits have a few seeds this year I'm cutting off the bottom 
about 1/2 inch thick which exposed the tips of the seed. I then take the 
knife and pry them out then slice the remainder of the fruit. One might be able 
to cut off the top then pry the seeds out also. I plan to try that. I have 
two full quart freezer bags of delicious dried persimmon with more on the 
way. 

This is one tray in the dehydrator. 


 * Trade Marks of One Green World Nursery

Jerry
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