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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
Comments:
by Ann Filmer
on November 26, 2012 at 11:37 AM
Pam, I've always wanted to try this. Two questions:  
1) Do you leave the seeds intact in the fruit, and does this cause a problem when you eat the dried fruits?  
2) Can you use Fuyu persimmons for hoshigaki?
by Pamela M. Geisel
on November 26, 2012 at 12:50 PM
Hi Ann: It is too bad your persimmons have seeds. Usually they do not if they are grown in isolation from other varieties. I would probably process the fruit with the seeds and then take them out later once they have dried. Cut a slit on the backside of the flattened fruit to remove the seeds. Try to preserve a nice "front side". In answer to your second question, I haven't tried doing this with Fuyu varieties. I am not sure it would work since the pulp is generally so firm and not used soft...
by Donna P Duerk
on December 4, 2012 at 3:51 PM
I LOVE dried persimmons and have some in the drier right now. I don't think I have the patience to dry them whole. although I have seen the process on TV and think they look lovely!
by Rita
on February 8, 2014 at 8:20 PM
November 2013 I tried the method of peeling and hanging whole Fuju persimmons. I did not do any "massaging" or flattening of them. After about 6 weeks they were ready...and delicious! This was mi first attempt and I can't wait for next season's crop! I cut up 2 or 3 at a time into bite size pieces and stored them in a closed container...until they were gone :)x
 
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