I don’t know about you but I just love my dehydrator. It works so hard for me. The poor thing runs year round at my house. It is always busily making me on-the-go snacks like kombucha jerky, holiday decorations, and these dried persimmon snacks.
Before I got myself a dehydrator, I dried almonds in my oven on the lowest setting, but not much else.
If you don’t have a dehydrator, you can use your oven, but I highly suggest you put a dehydrator on your “make a perfect kitchen list,” because it will likely open up a wonderful new world for you like mine has for me. This is the one I have and love.
Between my dehydrated snacks and nutrient dense fast food I am almost never put in a position to buy yucky foods on the go. It makes me really happy!
Dried persimmon snacks – what you need
Please note that the amounts are up to you. Make as much as your purpose requires.
- 1 lb. fuyu persimmon*
- 2 lemons, juice
- your oven or a dehydrator
How to make dried persimmon snacks
- Slice off stems of persimmons, leaving a flat plane on which to steady the slippery persimmon for next step.
- Steadying persimmon on flat plane where stem used to be, slice persimmon into 1/8 inch thick pieces.**
- Add all of your slices to a bowl and pour the juice of 2 lemons over the slices.
- Stir so that all the persimmons become covered in lemon juice. This will help them keep their vibrant orange color and will give them a bright, light, zingy taste.
- In the Oven:
Line a baking sheet with parchment paper and lay your persimmon slices out in an oven preheated to 200F° and dry your persimmons for 2-3 hours or until there is no more moisture and the slices are crisp. - In the Dehydrator:
Lay your persimmon slices out on dehydrator trays. Set dehydrator to 150F° and dry persimmons for 20 hours or until there is no more moisture and the slices are crisp.
Chef’s Notes:
*I do not suggest Hachiya persimmons for this recipe.
** If you plan to add your dried persimmons to granola or trail mix, chop your thin slices into smaller pieces.
“Dried Persimmon Snacks” was generously contributed by Monica Ford of Real Food Devotee. Monica's recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo Credit: An Eye Full Studio
Oh, I love persimmons! What a great idea!
Thanks so much for sharing it in this week’s Thank Goodness It’s Monday carnival. I’ve pinned it on our “Thank Goodness It’s Monday” Pinterest page, too. 🙂
Blessings!
Kresha from NourishingJoy.com
Persimmon should be eaten soft. The easiest way to do it is to put persimmon in freezer overnight, or how long you need it (it is a winter fruit), after take it out of the freezer and defrost it completely. If you ever been in Georgia (Russia) in a winter you see around snow, leave-less trees and only orange and red persimmons hanging on trees. Very beautiful scenery.
Do you know if dehydrating persimmons effectively reduces the risk of bezoars?
I’ve had bad GI experience from eating fuyu persimmons raw and am nervous now about consuming them.
my 7 yr old daughter, who doesn’t like much dried fruit, loves these. 🙂
The lemon juice in this recipe is unnecessary unless you are really into appearances. I’ve dried persimmons for 15 years. I simply wash, dry, remove the flower end, trim the opposite end, slice into 1/8″ slices, and put on my dehydrator trays. I am headed toward 80# this year. They dry beautifully into a rich orange and taste fantastic!
Do you peel them, as well, or do you leave the skins on?