Dried persimmon instruction: 

Dried persimmon: desquamate completely, five kilograms box packs 130-160, well-proportioned size, high sugar, Dried naturally(moisture: 25% max), no impurities, good taste, native, healthy and green food. 

Packing: carton; 

Variety: 

A) Red color persimmon 

B) White frost persimmon(covered with the mixture of natural mannitol and glucose)

The dried persimmon has the effect of moistening lung and restraining cough, promoting secretion, moistening intestine.

Braizing can cure a throat pain and cough.

Detailed Product Description

Most of the world calls them kaki.The genus name, Diospyros, means food for the gods. Once you get to know persimmons, you will agree they are indeed food for the gods.

A Persimmon is a fruit that looks like a bright orange tomato. Some people attempt to describe its flavour by comparing it to juicy pumpkin mixed with allspice and cinnamon.

Persimmon, also known as Kali or Gamin Korean ,are enioyed as a snack or dessert.The orange fruit resembles a small pumpkin,but can also be acornshaped depending on the type .The persimmon ,which is high in glucose and protdin,can be eaten fresh ,but it is also very popular dried .When dried ,the persimmon is sweet and chewy,and naturally develops a white coat of sugar on top.

Dehydrated Persimmons

Firm-ripe Persimmons can be dried when they are fully colored orange. Soft-ripe Persimmons must be dried when they are fully colored orange yet still hard and astringent. The drying process sweetens the Persimmons to chewy pieces of near candy.

DEHYDRATOR PERSIMMONS

Peel the fully colored yet still hard and astringent Persimmons and slice them into 1/4-inch thick rounds. Leave the rounds whole or cut each round in half. Lay the rounds or half rounds on your.dehydrator trays. Follow the manufacturers instructions (Probably 24 to 36 hours at 115° F).

Use the stem and blossom end pieces for reconstituting in rum and baking. Save the succulent middle pieces for eating out of hand. They make a very tasty treat for any time, place or occasion.

AIR DRYING WHOLE PERSIMMONS

Leave a bit of the branch attached to the stem so as to form to cross bar of a T when harvesting the fully colored but hard and astringent Persimmons. Break off the Calyx (the remaining leaves of the blossom) and peel the persimmon. Loop a piece of string around the base of the T and tie the persimmons to a pole. Hang it in a dry spot with good air circulation. In Japan, Persimmons are woven into straw braids and hung under the eaves of homes. They should be ready to eat in four to six weeks. Large fruit takes longer. I select the smallest fruit for air drying.

      A more complex procedure is to watch until the persimmons turn brown. Start gently pinching the fruit to break up the pulp and promote even drying. Once the fruit becomes leathery, remove them from the strings. Heap them in a wax paper or plastic wrap lined box, fold over the wrap and close the box. They will turn white as the sweating sugar crystallizes on their surface.

Using Dried Persimmons

The drying process sweetens Persimmons to chewy pieces of near candyso put them in a covered candy dish and have a far more healthy nibble than any confectioner ever devised. Drop some in your lunch bucket. Add them to your trail mix. Put some in a dish on your desk. Add them into cookies, cakes, puddings or cook some into oatmeal.

RUM RECONSTITUTED PERSIMMON

Treat these bits with respect, they are potent until they are cooked. Rum reconstituted persimmon bits are a great additive to any recipe calling for dried fruit.

Cut pieces of dried persimmons into small bits with kitchen shears. Place the bits in a jar, cover with rum (your choice) and soak 4 to 6 hours or overnight. The bits of persimmon will absorb rum and the rum will absorb sugar and flavor from the persimmons. Strain the persimmon bits for use in cookies, cakes or puddings.

PERSIMMON LIQUEUR

What a left over!
Filtered or unfiltered, the sweet persimmon flavored rum is delicious.  Chill it and serve in liqueur glasses

recipe

Persimmon punch

This persimmon punch is a perfect addition to a picnic ,holiday or family gathering.This drink is infused with water,sugar,cinnamon,ginger,and persimmons-a refreshing treat!

Ingredients

20 dried persimmon

2 tablespoons pine nuts

12 cups of water

1/3 pound ginger ,thinly sliced

2 cups sugar

Powdered cinnamon to taste

Preparation

1.      Remove seeds from the persimmon and replace with pine nuts.

2.      Combine water and ginger in a large pot .Let it simmer for 11/2 hours.

3.      Remove the ginger ,and add sugar.

4.      Boil for 5 minutes.Allow syrup to cool down to room temperature.

5.      Add the persimmon ,and let it stand for about 5 hours.

6.      Refrigerate the punch and serve cold.

7.      Sprinkle the punch with pine nuts and cinnamon,and serve in individual bowls.