Persimmon processing to six off
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As the old saying goes: *"July jujubes, August pears, September is full of persimmons."* In the lunar calendar, September marks the peak season for ripe persimmons, which are abundant and ready for harvest. Dried persimmons are a beloved snack, especially for the elderly and children, known for their delicious taste, nutritional value, and health benefits.
The process of making dried persimmons requires careful attention to detail. Here’s a step-by-step guide:
1. **Fruit Selection**: Choose persimmons that are well-shaped, around 150 grams in weight, fully mature, with firm flesh, low moisture, high sugar content, and no signs of damage or pests.
2. **Peeling**: Carefully remove the curled skin around the fruit by hand, leaving only the core. Use a rotary knife or a small car to cut the thin skin. Make sure to remove the top and waistband areas, leaving about a 1 cm wide ring around the fruit.
3. **Sterilization**: To ensure hygiene, soak the peeled persimmons in a 0.5% solution of sodium sulfite or sodium benzoate for 30 minutes, then drain them thoroughly.
4. **Drying**: This is a crucial step that affects the final quality. Place the fruits on wooden frames arranged from north to south in a sunny, dry, and well-ventilated area. Expose them to direct sunlight for 7–8 days until the flesh shrinks and turns brown.
5. **Shaping (Biscuits)**: Once the persimmons are softened by sun exposure, gently pinch them by hand after washing. The first pinching should be light to avoid damaging the skin. Every two to three days, when the fruit shows wrinkles, pinch it again. Apply more pressure during the second and third pinches to shape the fruit properly. It’s best to do this in the morning when the fruit is still soft. After a few rounds of pinching, the persimmon will develop a smooth, uniform shape and become a high-quality product.
6. **White Cream Formation**: During the cooling period, sugar from the dried persimmon may seep out and form a white, powdery layer called "white cream." Place the dried persimmons in a container or on a plate, cover them with plastic, and let them sit for 4–5 days. Then, expose them to a cool, ventilated area in the morning to dry. Repeat this process several times for better results. The white cream enhances both the flavor and appearance of the final product.
By following these steps, you can create high-quality dried persimmons that are not only tasty but also retain their natural nutrients and beauty. Whether eaten as a snack or used in traditional recipes, they make a wonderful addition to any kitchen.