Hachiya Persimmons

The dehydrator that I got a year ago has been very handy in drying these mouth-puckering persimmons. The traditional way of making hoshigaki won’t work in the mild climate here in California, so I’m improvising with thickly sliced rounds. The results have been so very sweet and tasty that now, I’m seeking out and finding sources for more fruit. In addition to finding some at the farmers market, I’ve already gotten a couple of bags from neighbors willing to part with the fruit for free. Apparently they haven’t discovered the secret to making these persimmons edible, just yet!

#afternoon #saturday #november #persimmons #hachiya #gan-sishi