Unusual in taste, an independent dish is persimmon. Japanese housewives love to use it in cooking. In Korea, dried fruit is used to make punch with a sweet astringent taste. Fruit is also dried and dried in other Asian countries, as well as in the Caucasus, for example, in Abkhazia. Vitamins and useful microelements remain in the fruits. The taste of the product resembles figs or candy, so little sweet tooth likes it. Dried and dried sweetness has many beneficial properties. The product relieves inflammation of the gastrointestinal tract, improves appetite, accelerates digestion, normalizes blood pressure, and removes toxins from the body. Drying is not only useful, but also pleasant. And the fruits will delight the sweet tooth in the cold winter.
The specifics of drying persimmons at home, whole and in pieces
Each fruit requires a special approach in time, temperature, processing and preparation for drying. The fruit can be placed in an oven, an electric dryer or hung to dry with garlands for natural weathering of moisture. They must first be prepared so that the result is a high-quality and tasty dried fruit.
The fruit can be dried whole or in pieces, depending on the amount of free time and taste preferences, as well as the power of the machine used.
- For harvesting for the winter, you need to choose ripe, but strong fruits, for example, the Korolek variety, without signs of rotting, mold and blackheads. Damaged areas are cut and discarded.
- To dry in pieces, you need to remove the bones. You don't need to cut a whole persimmon.
- Each fruit is washed or wiped off with a napkin, and then laid out on a paper towel to remove excess moisture.
- Depending on the selected drying method, they are cut into slices or sent entirely to the sheet of the unit.
The fruits of the exotic plant are sweet, so you don't need to use sugar or powder. Only shiny fruits with dry tails are used. They dry well and do not deteriorate during storage.
In what ways can you make healthy dried fruit at home?
Exotic fruit is available only in winter, so its harvesting can be called summer harvest. Persimmons at home can be made naturally, using a specialized machine or oven, and dried in the sun, stringing them on a string. Each method at home has its own characteristics, and the product acquires a peculiar taste.
How to cook in the oven
A small amount of raw materials can be cooked in the oven. It makes it possible to get spicy dried fruits with a cinnamon flavor. Persimmons need to be properly prepared: wash and dry. According to the recipe, the fruits are cut into circles so that they do not lose their shape in the process. Pieces are laid out on a sheet, previously covered with parchment, sprinkled with sugar and cinnamon. Drying temperature is 70 degrees. The oven must be opened periodically to remove moisture. The pieces can be turned over and taken care not to burn.
Another tasty treat in the oven is chips. The difference between drying and cooking is only in temperature. It is necessary to increase the degrees to 150 for 30 minutes. Then, within 2 hours, the fruit is dried at 90.
An electric oven is best for drying. In gas there is no stable temperature, so the slices burn.
How to dry in an electric dryer
Not every region has the opportunity to dry large fruits in the fresh air, especially since it will take 2 weeks. In this case, the VOLTERA 1000 Lux dryer comes to the rescue. In it, you can dry fruits, both large and small, and those from which the tails have separated, as well as slices. The instructions for the dehydrator indicate the process time and temperature required to prepare a quality product.
- The fruit must be washed and water droplets removed with a paper towel.
- The skin is removed, and then the pulp is laid out on the trays of the dryer.
- The process temperature is 7-8 hours at a temperature of 70-90 degrees.
The readiness of the product should be checked, if necessary, turn the fruit until the percentage of moisture content decreases. When the process is completed, the dried fruit cools down, and then it must be placed in canvas bags or hermetically sealed containers so that the pests do not lay larvae.
On a string in the open air
In the homeland of the fruit, for example, in the Caucasian area, where there is a lot of it, they use drying and drying in the open air. Strong fruits with green legs are specially selected. For drying, you need to choose a place in the shade and a strong rope. With its help, the fruit is tied by the legs close to each other in the form of a garland. The orange thread is hung in the shade in a well-ventilated room.
The fruits should not be exposed to sunlight and raindrops. Drying time ranges from 10 to 14 days, depending on the air temperature and the size of the fruit. When the active evaporation of moisture begins, a white bloom appears on the fruits. This is not a sign of decay or decay. Glucose is released under the influence of temperature.
Some purveyors remove the skin to make the product more tender. But this is not necessary, also because the peel contains a lot of vitamins.
How to dry persimmon
Juicy fruits are negatively related to direct sunlight. They immediately begin to crack and run. To get a high quality product, you need to find a place in the shade with good ventilation. There are 2 ways to produce a dried product.
- Persimmons are tied by tails and hung with a garland under the roof. They can be located close to each other, but they should not touch, so that the decay process begins.
- Persimmons are also dried on shelves covered with paper or parchment. If necessary, the fruits are turned over.
The fruit dries for about two weeks. The protruding white bloom should not frighten. It is sugar created by the evaporation of moisture.
Any method of drying is acceptable and will help to make high-quality blanks, if you follow the correct recipe. Learn a few secrets of storing dried fruit. When the fruits have lost all unnecessary moisture, they will darken slightly. It is recommended to store dried persimmons in ventilated canvas bags or in jars with sealed lids. The main pest for dried fruits is moth. She should not be allowed to leave her larvae. Otherwise, preserving the aromatic sweet exotic fruit is easy.
Dried tangerines will also be an excellent winter preparation for the summer, and fragrant dried melon and sun-dried apples can be prepared for the cold winter months.