A friend of mine was going out of town for a while and very casually asked if I would like some persimmons since they would be gone about a month and were afraid they would spoil.  I graciously accepted the offer thinking a small bucket or basket of persimmons would be nice.  I had only eaten persimmons a few times in my life but I do like them.  I have a native persimmon tree in my back yard but between the goats and chickens I rarely get any of them.  One thing I knew for sure was I would probably get to dehydrate some persimmons for the first time.

It turned out my friend was giving me not just a small basket or bucket but a large bucket but a 6 gallon pail and a box full of persimmons.  They were not the native persimmons but they Japanese persimmons.  What was I to do other than say thank you and start thinking of ways to preserve these sweet treasures. 


Luckily, some of them were not ripe yet so I had a little time to deal with them.  Some of them were so ripe they needed to be dealt with immeditately and situations like that are always good for experimentation.  I was really excited and I loved the results.

Ronnie had never had persimmons before but after drying the and candying some of them and spicing some he has decided he likes persimmons.  He likes them so much I had to remind him just how many he was eating everytime he grabbed a handful of dried persimmons from the jar.  I thought I was going to get to vacuum seal a bunch of dehydrated persimmons but Ronnie ate the whole first batch before my shipment of vacuum sealer replacement bags arrived. 

Not to fear I still had enough that allowed me to dehydrate another batch and to document it this round to share the steps with you.  I also came up with a couple of "sweet" recipes for a little twist on the dried persimmons.

Okay so let's get started..........Here is what you will need

Persimmons - as many as you can get your hands on

Dehydrator - which ever you have will work fine

Paring knife - to peel and cut the persimmons

Dehydrating persimmons is very easy but it is tedious.  Well it can be more or less tedious depending on how you decide to prepare your persimmons for dehydration.

Step 1 -

Wash your persimmons








Step 2 -

Peel and cut off the tops of the persimmons.  You don't have to peel them but you definitely want to cut the top off of them.  You will find that the top green portion roots down about 1/3 of the way through the persimmon.







Step 3 -

Slice your persimmons or dice them.  I sliced the first batch and then did a combination of slicing and dicing on the second, third and subsequent batches.  The slices, if you get them about 1/4 inch thick will dry faster than the dices unless you slice and dice very thin.






Step 4 -

Place your persimmons on the dehydrator trays so they are not touching. 

Step 5 -

Set your dehydrator to 135 degrees and let them dry until they are flexible but not tacky to the touch.


Step 6 -

Store them in an air tight container for short term storage or vacuum seal and then place in mylar bags for longer term storage.  Just be careful because if your family likes them as much as my family likes them you may not have a chance to store them

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