North American Fruit Explorers mailing list at ibiblio

["Dr. Lucky Pittman" <lucky.pittman@murraystate.edu>]

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.

Lucky

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
Hilborn.E@epamail.epa.gov
Sent: Monday, November 08, 2010 7:49 AM
To: kc5gxc; North American Fruit Explorers
Subject: Re: [NAFEX] Drying Persimmons

These are D. kaki, the kind that are ripe when crispy. I wait until they
are orange but are still firm.



From:   "kc5gxc" <kc5gxc@gmail.com>
To:     <nafex@lists.ibiblio.org>
Date:   11/07/2010 07:31 PM
Subject:        Re: [NAFEX] Drying Persimmons
Sent by:        nafex-bounces@lists.ibiblio.org



Thanks for the drying info, Betsy.
At what stage of ripeness do you slice to dry.........and what variety
are
you drying?
Thanks, Pete
ps: Am having trouble cutting up soft persimmons to dry and may need to
do
it before they get soft.

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