Photo: Joe Ravi, CC BY-SA 3.0 · source

Dried · From Bladwijzer

Dried persimmon slices

Updated on 9 October 2026

• Makes: ± 200 g dried fruit
• Time: 6–10 hrs
• From: Japanese persimmon

Ingredients

• 1 kg firm, sweet persimmons
• 1 litre water
• juice of 1 lemon

Method

1. Choose persimmons that already taste sweet and are still firm enough to slice, for instance non-astringent varieties. Taste a slice first: if it is harsh and dries your mouth, use that fruit for jam or ice cream instead.
2. Mix the water with the lemon juice. Cut off the calyx and cut the persimmons into slices about 5 mm thick. Remove the seeds. Peeling is optional.
3. Soak the slices in the lemon water for 5 minutes, drain them and pat dry.
4. Lay them side by side on a rack or a baking tray lined with baking paper.
5. Dry them in a dehydrator at 55–60 °C, or in a normal oven at 60 °C with the door ajar (wedge a wooden spoon in it). Turn them over after 3 hours.
6. After 6 to 10 hours they are pliable and chewy, with no damp patches. Leave to cool and put them in a jar. Shake the jar daily for the first week: if condensation forms, dry them a little longer.

Storing: In a closed jar in a cool, dark place for up to 6 months. Good as a snack, in muesli or in cakes.