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Dried Fuyu Persimmons

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I have learned a lot about persimmons through my experimentation with them.  For starters did you know that persimmons are classified as  a berry?   Also, as I was slicing the persimmons on the mandolin to make thin slices, I noticed that only two out of six of my persimmons had seeds.  How is it that only two had seeds?  One had two seeds and the other had four, this caused me to explore Google land.  In short, those with seeds have been pollinated, those without… well… haven’t.  They can grow without being pollinated but are then considered sterile.   To be honest, after slicing 3 of them and never seeing a seed… when I finally did, I sort of jumped.  I thought it was a bug that had burrowed down into the fruit.   hehe  Just goes to show that there is always things to learn!

For this “recipe” I used the Fuyu Persimmon.  It is short and firm. They’re crisp and sweet and the skin can be eaten or peeled.  If it is soft and mushy feeling, skip using for dehydrating and make a wonderful, Raw Pumpkin Spiced Persimmon Pudding. (recipe coming soon!)

 

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Ingredients:

Preparation:

  1. Don’t use mushy or bruised persimmons, those would be best for creating puddings with.
  2. If possible, use a mandolin for slices the persimmons.  Even cuts will ensure that they all dehydrate at the same time.  I used the 1.5 mm slicing blade.  Slice down to the pits, flip to other side and slice again down to the pit.  You will have two chunks on each side left over.  Cut off and dehydrate or eat as a snack for all your hard work. :)
  3. Place the slices on the mesh sheet that comes with the dehydrator in a single layer.
  4. Dehydrate at 115 degrees (F) for about 6 hours.
  5. Drying time depends on several factors:

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