Gardening: October 2008 Archives

I'm in full agreement with Mark Frauenfelder of BoingBoing that persimmons — which grow like crazy in Southern California — are best eaten dried.

We tend to get them already dried at the Encino Farmers Market, and as yet we don't have our own persimmon tree. However, our next-door neighbor has graciously allowed us to pick some of his.

Mark points to an article in Mother Earth News about how to make your own dried persimmons:

If you want to try it yourself, use astringent persimmons, such as 'Hachiya' or 'Honan Red.' Pick or buy fruits when they are orange but still hard and inedible. If picking them yourself, use a clipper and cut the stem twig so it forms a small T above the fruit for easy hanging. Peel the fruit with a knife or vegetable peeler. Use sturdy string to tie the fruits from their twigs in a line, so they do not touch when hung vertically. Hang outside in a place that is protected from rain and snow, such as from nails or a horizontal pole under the eaves of the house. (I have also had luck drying persimmons without stems using clips or on flat baskets -- just make sure to turn often.) When the fruit begins to soften (one to two weeks), gently squeeze and massage each one. Repeat this after a few more weeks. They are done when dark brown, leathery and shrunken, but not overly hard -- about one or two months. Store in an airtight container in the refrigerator or a cool, dry place. Enjoy Japanese style, as a snack with roasted green tea (hojicha) or ginger tea.

The hardest part seems to be finding a place to dry the persimmons where critters can't eat them.