How to dry persimmon whole at home?

Persimmon is an ancient valuable fruit that legends have been about for centuries. It is not enough to eat it only in the summer, you need to know how to dry persimmons for the winter. She is considered a symbol of wisdom, strength and beauty. The most famous legend about persimmons, which appeared in the cultures of the Caucasus, says that with the help of this fruit you can find beauty. The old woman, who had three ugly daughters, could not give the girls in marriage. The beauty who appeared in a dream handed the poor woman a ripe fruit, and in the morning a new tree appeared in the courtyard with three orange fruits. Having eaten them, the daughters began to look prettier: the skin became smooth and ruddy, the hair acquired shine and radiance. Such legends are due to the beneficial properties of persimmon.

Persimmon "Korolek"

Varieties

For honey sweetness and delicate soft texture persimmon received many household names: the food of the gods, the choice of gourmets. There are three varieties of fruit, all of which have features in appearance and taste.

1. Common persimmon. The fruit has a rich orange color. After ripening, the consistency of the pulp becomes jelly. Unripe fruit tart due to the high content of tannin.
2. Sharon. The taste resembles an apple, quince and apricot. Ripe fruit is very soft, does not have a tart flavor. The peel is thin, it is not necessary to clean it off.
3. Korolek. The skin is orange and the flesh under it is brown. The second name is chocolate persimmon. It tastes sweet and not at all cloying.

Beneficial features

Like all orange fruits, Sharon has several advantages: it is useful for the nervous system and is able to enhance mood. The substances contained in it activate mental activity, increase the overall performance of a person. Thanks to vitamins PP and C, persimmon is indicated for people suffering from varicose veins and hypertension. Regular consumption of this fruit has a positive effect on the work of the cardiovascular system. Beta-carotene, which is part of it, strengthens the nail plate and hair structure, refreshes the skin. Therefore, it is deservedly considered the fruit of beauty and youth.

Tip

If you have loose hair, thin nails, or dry skin, eat more persimmons.

The calorie content of dried fruit always increases. In addition to vitamins and minerals, persimmon is rich in sugar. It contains 275 kcal per 100 g, so such a treat is contraindicated on a diet. You can’t get carried away by eating dried fruits with diabetes or obesity. There are age restrictions: children under 10 are not recommended to consume refreshments. This can adversely affect bowel function.

If you lead an active lifestyle and are not afraid to gain extra pounds, then you can eat dried persimmons at least every day. There are twice as many calories in dark chocolate, but this delicacy cannot boast of a huge amount of vitamins. Dried sharon is useful for hypertension due to its high potassium content. Blood pressure decreases and blood liquefies. Treats have a positive effect on the functioning of the digestive tract and help to cure hemorrhoids.

Which grade to choose for drying?

Since persimmon persists not all year round, it is better to stock up on a storehouse of vitamins for the winter. Some housewives prefer to freeze the fruits, others boil jams and preserves. However, the only option to preserve all the beneficial substances of the fruit is to dry it. In Japan, such a treat is considered classic. In addition, after drying, the fruit loses its astringency, which not everyone likes.

A high-quality product will be released only subject to the technology of the drying process and the right variety.

• Set aside the fruit with flaws: cracked skin, dark spots, dents. The fruit should be impeccable, have a bright orange color and a dense stretched peel.
• You can dry the fruits of astringent and intolerant varieties. It's a matter of taste.
• The “tail” on top must be dry.
• Choosing a bean to dry, take the ripe fruits. The skin color should be dark orange, almost mountain ash.
• Do not take the ripened fruits, especially if you are drying regular persimmons. It can spread.

In the absence of a special dryer for vegetables and fruits, you can use the oven or dry the fruit in the open air. The latter option is suitable for residents of warm regions. The most popular way of drying at home is to use an oven.

Oven drying

After choosing the fruits, prepare them for drying. The washed fruit should be blanched (doused with boiling water) for about 10 seconds. To make dried fruits soft and soft, remove the peel. Without it, the drying process will end faster, especially if you want to cook dried persimmons whole. You can cut it into round slices. The whole fruit will be viscous and more juicy, and cut will be dry and hard.

Preheat the oven to 60 degrees. The temperature should never be higher. Put the fruit on a baking sheet and send it to the preheated oven for 7 hours. Do not leave the delicacy unattended: look in every hour and check if the pieces have darkened.

Tip

Do not store dried persimmons in a plastic bag. Fold the fruits in a wooden box.

Outdoor drying

These are the easiest ways to dry fruits at home. If you are sure that in the next three days the weather outside will be sunny and warm, you can dry the dried fruits on the street. To do this, take an awl and a very strong rope (you can wire). Fruits need to be strung on a rope, piercing a dry stalk. They should not be in contact with each other, otherwise decay may occur. Cover the delicacy with gauze, and in three days you will receive sweet dried fruits.

Dried persimmon is a healthy independent dish. In addition, you can add it to many desserts: smoothies, puddings, ice cream. If you are not afraid to experiment in the kitchen, you can try cooking meat dishes with the addition of pieces of dried sharon. Keep the treat in a dark, dry place. Instead of plastic bags, use wooden boxes.