Hoshigaki, or dried persimmons, is an all natural treat that you can enjoy after a simple process. If you freeze the Hoshigaki, you can savor the sweet, cinnamon taste of the Hoshigaki for up to a year after you make it. Participate in this age-old art and savor the flavor of your preservative-free snack.
Instructions
1. Gather firm persimmons and leave the stem intact. Cut the fruit flat around the stem so you expose the stem for tying. Use a potato peeler to remove the skin from the entire persimmon.
2. Tie the persimmons to a length of string and separate them so they don't touch each other. You increase the chance of mold on your persimmons when you allow them to bruise. Hang the string of persimmons in a dry area for about 5 weeks.
3. Massage the persimmons at least a dozen times throughout the drying process to break up the meat of the fruit. This also moves the natural sugars of the fruit to the outside and allows it to form as crystals or a fine powder on the dried persimmons.
4. Check your dried persimmons, or Hoshigaki, after a few weeks to ensure you're ready to enjoy the natural treat. You can eat your Hoshigaki when they're dark with a leathery feel and you can bite them easily.
Tags: dried persimmons, natural treat
