Dried persimmon for winter

Prepare a delicious and healthy dried fruit for the winter. I offer an affordable way for each of you to dry persimmons in the oven. You don't need a special dryer. Dried persimmon can be used to make various drinks, it can also be used to prepare desserts and even second courses.

Victoria

The author of the recipe

Winner of the contest Best Recipe of the Week August 19-25

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 0 % 0 g

Carbohydrates 94 % 17 g

53 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 d 1 h

Step 1:
Rinse the persimmon under water and wipe with a towel.
Step 2:
Peel the persimmon, remove the stalk. Cut the persimmon in half, cut each half into slices 3-5 mm thick. I got 16 slices from one piece of persimmon.
Step 3:
Cover the baking tray with parchment. Place the persimmon slices on a baking sheet. Place the baking sheet in the oven, preheated to 130 ° C and leave in the oven for 30 minutes.
Step 4:
Remove the baking sheet from the oven and turn over the persimmon slices. Put the baking sheet in the oven for another 30 minutes. Make sure that the slices are not burnt. If the persimmon burns, then lower the oven temperature to 90 °C.
Step 5:
Remove the baking sheet from the oven and transfer the persimmon to the grill.
Step 6:
Leave the persimmon to dry for 1-2 days.
Step 7:
Check the readiness of the persimmon. The finished dried persimmon should have a crispy crust and a tender core. At the same time, it should not be over-dried and should not break. Bend a piece of persimmon, if it does not break, then the persimmon is not over-dried. Store the finished persimmon in canvas bags, in tightly closed glass jars or airtight containers. You can use a modern storage method and pack persimmons in vacuum bags using the suvid device.

To dry persimmons, use ripe hard fruits with a shiny, smooth peel. Do not use soft and overripe fruits.
It is necessary to store persimmons in tightly closed containers, jars and bags to avoid moisture and insects that get into dried fruits.
In my recipe, I suggest drying persimmons in the oven, and then drying them in the open air. Thanks to this method, more vitamins and nutrients are preserved in persimmons. If you do not want to dry the persimmon outdoors, then immediately dry it in the oven, increasing the time specified in the recipe by 2-3 times.
Various drinks are prepared from dried persimmons: tea, compote, punch, mulled wine. And from the second course, you can cook pilaf with dried fruits by adding dried persimmons to it.
In addition to its taste properties, persimmon is rich in vitamins and other useful substances. It is especially rich in vitamin C. A glass of dried persimmon satisfies a person's daily need for vitamin C. Persimmon is useful for the gastrointestinal tract and for vision. When it is used, the blood pressure decreases. Fruits contain betulinic acid, which prevents the occurrence of cancer, and lycopene and vitamin A prevent aging. So stock up on useful persimmons for the winter, especially since it treats colds.