Fleshy sweet persimmon (oriental guest), rich in vitamins and minerals, is liked by everyone (both adults and children). The only thing is that it is sold only in winter, and it is not well stored. Therefore, we freeze it in the freezer and dry it this way.
Ingredients:
Large persimmon with tails (unripe, not soft)
Preparation
We take a hard persimmon with green sepals, peel it, tie it to a strong thread (we tie the persimmon by a twig or sepal at a distance of 5 cm).
Then we put each fruit in boiling water for 10 seconds, take out. We hang it in a well-ventilated dry room and forget about it (persimmon loves the sun and draft), can be hung by the battery (dries from a week to a month, if the persimmon is hung just where have to).
It can be dried in an oven or fruit dryer in 3-4 days at a temperature of 45 degrees, but then we cut the persimmon into slices, remove the seeds and on a baking sheet. As a result, you should get a marmalade sweet fleshy persimmon.
You can store dried persimmon calmly in the refrigerator or in an enamel saucepan, putting a towel on top (powdered sugar forms on it)
Share your methods of drying persimmons.