This is how you preserve the fruit

Harvest persimmons a little earlier for drying

Only fully ripe fruits are suitable for raw consumption due to the high tannin content. Kakis for drying, on the other hand, are harvested when they are not ripe. They should yield slightly to pressure, but still be firm.

Drying persimmons

You can dry persimmons in the oven or automatic dehydrator. Proceed as follows:

1. Use only fruit that is in perfect condition and has no damaged areas.
2. Peel persimmons and cut into fine slices.
3. Place on the grids of the automatic dehydrator. They are not allowed to touch.
4. Set the device to 70 degrees.
5. It takes about 24 hours to dry.
6. Let cool and store in tightly fitting cans.

Alternatively, you can place the slices on a baking sheet lined with baking paper and dry them in the oven at 50 to 60 degrees.

Dried persimmon shells, a delicious delicacy

Hardly anything is thrown away in Asian cuisine. The shells of the spooned persimmons are also used. You can nibble them on their own like chips or add them to food as an aromatic ingredient. Dried kaki shells, for example, are also an indispensable part of Nuka-zuke, a Japanese, fermented vegetable specialty.

1. Completely remove the pulp from the kaki shells until only the fine skin remains.
2. Let them dry in the air, a place above the heater is well suited.
3. Packed airtight, the specialty can be kept for up to a year.