Drying persimmons is easy, with or without a dehydrator. Your kitchen oven will do the job just fine. Dried persimmon slices make delicious snacks or can be added to salads, cookies, cereal, or bread.
The trick for best results is to use a mandoline or Benriner slicer to make certain the persimmon slices are even.
INGREDIENTS:
12 ripe, firm Fuyu Persimmons
METHOD:
Peel persimmons. Cut crosswise into 1/8-inch thick slices using a mandoline.
Preheat oven to 175°F. If you have a convection oven, use the convection setting and set the oven temperature to 150°F.
On two baking sheets, arrange the persimmon slices in a single layer. Bake for 8 to 10 hours, switching the position of the baking trays several times. (Note: Convection ovens will take less time.)
After 4-5 hours, turn the fruit slices over on the baking sheets to promote even drying. The fruit will dry to a rich pumpkin color and should be light and leathery, not sticky. If sticky, return to the oven for a while longer, or until no longer sticky.
Remove the trays from the oven and allow the fruit to cool completely. To store, place dried fruit in a glass or plastic container and seal it tightly.
