Dried persimmon

So, I wanted it whole, like they sell in the bazaar, well, and figs ... But, apparently, it's not destiny for them to be dried in my Isidri ... And now she dries homemade noodles on the street, it's hot at home ... I swap places, the top dries better ... or it seems to me ... The local people dry persimmons, wrapped in gauze, peel off the skin, and tie the tails ... They just told me, I didn't see it myself, but I think it's dreary highly...



Eastern persimmon - fruits of an evergreen subtropical tree 12-15 m high with large leathery leaves, yellowish-white flowers. The berries are large, fleshy, yellow-red or dark-red, of various shapes, with a waxy coating. The pulp of persimmon is jelly-like, juicy and sweet, with a mildly astringent, peculiar pleasant taste, which disappears when ripe (in some varieties, oh is absent even in an immature form). Homeland - China and Japan. Ancient culture. In Russia from the end of the 19th century. grown on the Black Sea coast of the Caucasus, in the Crimea and Krasnodar Territory. Persimmon contains sugar (14-18%), up to 55 mg% of vitamin C, carotene, mineral salts, tannins (up to 15%); unlike other fruits, persimmon contains practically no acids. Persimmons are eaten fresh, dried and frozen. Compotes, syrups, preserves, juices, jams are prepared from it. Quick-frozen persimmon is a great dessert dish. Dried persimmon is also very good (it tastes like figs), but, for example, compotes cannot be cooked from it, since the astringent taste characteristic of unripe persimmons is restored during cooking.

Persimmons, due to the abundance of glucose and fructose, are satisfying, to some extent you can satisfy your hunger (calorie content of 100 g is equal to 62 kcal). It should be noted that in its dietary, gustatory and. the nutritional properties of persimmon are among the subtropical crops after citrus fruits second place.

Depending on the variety, persimmon ripens in October or December. The most common varieties are: Jiro (beetanide) and korolkovye - Gosho-Gaki, Zenji-Maru, Hiakume. Persimmons, intended for local consumption, can be kept on the tree until frost. For storage and transportation, it is harvested a little unripe (in a lying place it reaches). Fresh persimmons should be stored in a well-ventilated (but not dry) dark place. Under these conditions, it does not grow moldy and matures well.

Dried persimmon
Category: Blanks


Ingredients
persimmon fresh
Cooking method

For drying, ripe, still firm fruits, tart and not tart, are used.
The fruits are peeled, cut into wedges or slices.
They cut the persimmon, like other fruits, with a stainless steel knife so that the fruits do not darken.
Dried persimmons are covered with a characteristic coating of crystallizing sugar and have the appearance and taste of candied fruits.
The final photo of dried persimmon belongs to the author Lyi

[Admin]

Admintrying to make persimmon chips.
It is still immature, hard and knitting, but decided to give it a try.

cut and put on a drier tray



Now drying in a dryer.
Let's try what happens.

[Lyi]

So, the process began - Lyi - BRAVO! We are waiting for the final result

[Lyi, Admin]

Lyi, Admin , but is it possible to somehow try to dry the whole persimmon?


Admin, if anything - correct it!

Ripe fruits with a dense texture are suitable for drying. It is better to use persimmons with light flesh, since dark fleshy fruits produce dried fruits that are unattractive in appearance, ranging in color from dark brown to black.
In dried fruits, persimmon astringency disappears, and fruits dried from astringent but high-sugar varieties have good taste.
Dried persimmons, depending on the variety, contain 51-70 percent sugars and 0.3-0.85 percent organic acids. Vitamin C is practically absent in dried persimmon.
Prepared persimmon is blanched for 15-20 seconds. The best product is obtained by drying whole fruits with peeled skin. Sliced ​​fruits, although they dry faster, have a poorer taste.
Persimmons are placed on sieves or trays and dried in an oven or oven at 60 degrees. Drying time - 6-8 hours.
Dried persimmons with 35% moisture can be stored for a long time, while with insufficient moisture, the fruits become tough and less tasty. They are placed in a cardboard or wooden container with paper laid inside.
Dried persimmons are suitable only in dried form; during cooking, the astringent taste is restored again.

Can! Place on pallets and dry until moisture reaches 20-22%

But, pay attention: for such a persimmon (as in the photo), a very soft and sweet persimmon is required - during drying, the liquid leaves, only sugar remains
Or a variant of dried persimmon according to the recipe that I described - hold in hot sugar syrup

That persimmon on a string that is sold on the market is a DRIED persimmon, with a lot of moisture inside due to the remaining sugar inside the fruit

[Sens]

Sens, you can dry persimmon so - have tried it. It needs to be cleaned thinly from the skin and hung on strings in a dry and warm room. As a child, my mother used to dry in the kitchen under the ceiling.
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I forgot to write ... after drying it is slightly powdered with starch.

[Elenka]

Elenka, thanks for the help! For us it is very important!

But we didn’t dry persimmons, but a kinglet. Although there is not much difference.

[Sens]

Sens, I usually distribute not processed persimmons to relatives, now I'll try, if it doesn't work out with drying, then I can just give a bucket of persimmons if you want to spend money on gasoline to me. It is still too early to collect immature, knits very strongly.

Louis, as for persimmons, there is no commercialism here, more curiosity about the variety that grows with you. Therefore, it will be problematic to pick up persimmons, even returning from Krasnodar, because the road, already tiring, will become simply deadly. If there was an opportunity to betray persimmon to Lana, it would be great! and Lana would share with me!

[Lyi, Admin]

Lyi, Admin , but is it possible to somehow try to dry the whole persimmon?

Your recipe immediately contains the answer. "Fruits with solid consistency ", that is, these are fruits, as Elenka69 correctly writes, like a king.
In my persimmon, when it is fully ripe, the inner content is jelly-like, like most persimmon varieties. Moreover, the skin is very dense and does not allow the contents to creep even after freezing and subsequent defrosting.
I am afraid that it will prevent drying, and if you remove it, the contents will creep into a shapeless mass if you dry it completely ripe.
Although you gave me an idea, and if there is no tanginess in the chips made from unripe fruits, then I will try to dry it whole, peeling it (unripe) like a potato.
Tomorrow I'll put a few in the dryer, it dries the chips anyway. I am testing both options at once and cleaned and not, though so far only immature.
But I am afraid of heat treatment after an unsuccessful experiment with jam, although I would also very much like to get dried persimmons, which is possible only now while it is unripe.
In general, long live the experiments!
Throw in options, and I will enact them.

for reference:

What is the difference between persimmon, kinglet and sharon.

Persimmon

The shape of the persimmon depends on its variety, and it can be spherical and acorn, flat or angular. Colors range from yellow-orange to deep orange-red. Weight can also be different - from several tens of grams to half a kilogram. The fruit is edible whole, excluding seeds and cups.Unripe fruits and fruits of some persimmon varieties are distinguished by unpleasant viscosity and astringency. Persimmon comes from China. Today it grows in Italy, Spain, Israel and the Caucasus. In our country, this fruit is called persimmon / kinglet, in Europe - kaki / sharon / persimon. Common persimmons lose their astringent flavor only after they are fully ripe, when their pulp acquires a jelly-like consistency.

Kinglet

Korolki are a group of persimmon varieties. Persimmon develops from a female flower, and a kinglet from a male flower. As a rule, beetles have no astringent taste, they are dark orange in color with brown flesh (for which it is also called "chocolate"). But there are also light greenish-yellow hard fruits. However, even the "kinglet" variety known to all can be different. If pollination has occurred and seeds have formed, then a brown beet ripens - strong, sweet and tasty. And there was no pollination - a bright orange fruit with a viscous pulp is born. The appearance of this marriage is associated with pollination problems that arise for various (weather) reasons. Such fruits will never become tasty and soft. Moreover, their taste no longer depends on the ripening period: early-ripening, and mid-ripening, and late-ripening varieties can be tart. The fruits of the chocolate persimmon, taken off ripe when they are still hard, turn brown and soften after a few days. To do this, they need to be put in a warm, protected place for several days, but not in the sun.

Sharon

Sharon fruit is a hybrid of Japanese persimmon and apple. Unlike its Asian cousin, it contains less astringent acid, so it tastes better. It also lacks bones. Sharon has a thin, shiny skin and a firm flesh like an apple. And you can eat it like an apple - just bite. Sharon tastes like quince, apple and apricot. Ripening in October, this fruit does not lose its taste for a long time, and the more it is in the cold and frost, the sweeter it becomes. In Israel, persimmons are called sharons, which are allowed to ripen on a tree only to a medium ripeness. To make such sharons ripe, they are placed in a cardboard box along with ripe bananas - and after about a day, the persimmon turns bright orange.

Choosing a persimmon

The ripeness of persimmons can be determined:

Taste. The tart and astringent fruits are usually immature (this depends not only on the degree of ripeness, but also on the variety, and whether pollination has occurred or not: pollinated fruits are usually sweeter).

By color. If the persimmon is ripe, it is from bright orange to dark brown (depending on the variety) with brownish leaves. Pay attention to the brown stripes on the skin of the fruit. The more stripes, the sweeter the fruit. In this case, the fruit should be translucent.

On the skin. The skin should be thin, smooth, easy to press, but firm. By the stalk. The leaves and the stalk itself should be dry and brown in color.

By the pulp. The pulp of a ripe fruit is semi-liquid, jelly-like or mealy-pasty. If there are dark spots and spots on the berry, this indicates that the fruit has begun to deteriorate.

I report further.
On the morning of 7 am, the chips were ready. Not "A-ah" of course, but quite tasty, I don't know why I didn't like them earlier. Although the raw ones were very knotty, it was almost not felt in the dried ones.



Dried in "Dachnitsa" on 2 modes.
Nevertheless, I decided to wait a little longer until they at least mature a little more.
Started experiment with whole persimmon. In the morning I put several pieces in the dryer: 2 whole ones, only removed the tail, 2 peeled the peel like a potato and found one already ripe, the peel from it, as I expected, could not be removed, just unfolded a little.

But in the morning the dried fruits of yesterday's experiment

Conclusion, all dried unripe fruits are edible and quite tasty, even in chips, even as a whole, you don't even need to peel them off.
Fully ripened moss gives a sticky, viscous toffee. I didn't like it.
And, nevertheless, summing up everything that has been said.Dried persimmons are delicious, but frozen ones are much tastier, as they almost completely retain the taste of fresh persimmons.
But the space in the freezer is limited, so you have to dry it too.

[Lana 7386]

She removed all the persimmons from the tree, although it was not yet fully ripe, but the chickens tasted it. While I got my bearings, they managed to peck all the lower branches.
Now I've laid it out on the table in the old house, I think it will mature in the process.
Lana 7386, if you are not too lazy to come to me, then I can give a bucket of persimmons into your good hands.
Write in a personal, I will tell you the address.

[Lana 7386]

Lana 7386, if you are not too lazy to come to me, then I can give a bucket of persimmons into your good hands.
Write in a personal, I will tell you the address.

Lyi
Lyudmilochka, thank you for the warm invitation, but to my regret, there is no opportunity to come
Thank you very much for your kindness and generosity!
I have studied your experiments and conclusions! I got it!
There is a persimmon, the so-called apple persimmon ... Here it can be peeled and dried entirely True, it is not very sweet ... You can even remove the seeds from it. We need to check what it will become after drying

Sens
You have shared interesting information. Thank you!

Thank you! Your experiments have helped a lot.