We have been blessed with a big bag of persimmons. They are the "acorn" shaped ones (not sure the name of the variety), so they are astringent. I read that dehydrating them would make them not astringent anymore. They also say that they need to be "jelly" soft before eating. Do I have to wait till they are "jelly" soft before dehydrating? Has anyone dehydrated persimmons while still firm? Any other uses would be appreciated, as it looks like there'll be plenty more where those came from. Thank you for all your help! We have been learning lots since we "joined" the Countryside forum.

-- Monica (c.decollibus@ocsnet.net), November 26, 2000

Answers

We use persimmons in bread, we use any good recipe for banana bread but use persimmons instead. Wait till they are very soft. If recipe calls for 3 banana's we use 3-4 persimmons depending on the size. Just recieved my first dehdrator(used with no booklet with it) and would love to know if they dehydrate well. If you try please let us know how it works out.

-- Sandy(FL.) (MANDARINHILLBILLYS@prodigy.net), November 26, 2000.

What do you mean by astringent? The persimmons we get are the small round ones, I've never used the big ones. There a a couple of threads in the archives on persimmons which has my delicious persimmon pudding recipe.

Also, Martha Stewart had good segment on large persimmons this week, including how to dry them. Maybe that would be in her magazine for this month. It was really informative. She also had a persimmon chutney recipe.

-- Cindy (atilrthehony_1@yahoo.com), November 26, 2000.

I have been drying persimons for a couple of years now. Wait til they are soft and fully ripe. I put mine through a foley food mill to get rid of the skin and seeds. Then sperad what is left over wax paper and dry in the car window. It works great. The dried product taste great and can be uses in recipies later by adding hot water.

-- Nick (wildheart@ekyol.com), November 26, 2000.

We dry the large persimmons.Wait until they are soft then cut into quarters.Place in dehydrator until leather dry.That's usually 2 or three days here.Very sweet so they don't last long around me.

-- JT Sessions (gone2seed@hotmail.com), November 26, 2000.

Just wanted to put my two cents in. "Astringent" means it'll make your mouth pucker -- worse than eating a lemon. So don't try eating any unripe persimmons! Anyone out there in NYC who wants to find the secret persimmon patch on SI? I just found out about it. If you'd like to go, e-mail me. Maybe we can rustle up some 'simmons together.

-- kathy (squeakywheel2000@aol.com), December 02, 2000.

I've been dehydrating persimmons for the past 4 years. We have a lovely tree (of the large ones that need to be jelly ripe in order to use in recipes). We gave our persimmons away every year until I bought a dehydrator and now it is running constantly while the persimmons are in season. I freeze baggies of them and give them away as Christmas gifts, etc. Just like sweet candy! I don't let the fruit get jelly soft - just really orange-red and soft to the touch. I peel them (the peel is tough when dehyrated) and slice into 1/8" circles. Try it - you'll like them!

-- Loretta (ELKandI@hotmail.com), October 14, 2001.