Dried persimmon is a traditional dried fruit snack in East Asia. It is also known as shbng in Chinese, hoshigaki in Japanese, and gotgam in Korean. It is dried by airing the Oriental persimmon. In addition to being eaten as a snack, dried persimmon can also be used to make wine, traditional tea, and other desserts. In this article, we will discuss how to make a simple version of this Japanese delicacy.
The Fukushima prefecture is renowned for its fruit. A century-old tradition has made this semi-dried fruit popular amongst consumers around the world. The delicious fruit can be eaten out of hand or chopped into salads, folded into desserts, or even used as a decorative ingredient for cakes. During the summer, you can find them in many markets as a snack or dessert.
There are two types of persimmon: astringent and sweet. Astringent ones have a higher sugar content. The white powder on the fruit’s surface is sugar crystallization. The Koshu-hyakume and Fukuitsu-machi cultivars are the main cultivars of the astringent variety. They have similar texture and flavor, but are sweeter.
The Japanese eat fuyu dried persimmons as a dessert. It is often hand massaged and served with green tea. The tart and sweet fruit is a delicacy that is prized for its caramelized sweetness. Although it is known for its refined flavor, fuyu persimmons have practical origins as well. Fuyu persimmons are slightly less tart than hachiya persimmons.
The first step to drying fuyu persimmon is to select a persimmon with a stem about an inch long. Avoid persimmons with black spots, as these are a result of the sunburning process. However, these marks won’t affect the final product. Once the persimmon is selected, the skin is peeled close to the stem. Once peeled, the flesh is slippery and will form a sticky residue.
The traditional method for drying Hachiya dried persimmons is to hang them on two pieces of bamboo or string with space between them. It is important to place the persimmons in an area where they will receive good air flow and exposure to the sun. Also, be sure to allow them to dry thoroughly, so that they are as dry as possible. Once the fruit is dry, it should be stored in an airtight container and stored indoors during rainy days.
Fresh Hachiya persimmons are peeled, then hung to dry. They are left alone for the first week to allow the skin to form. When the skin forms, they can be peeled using a sharp peeler. Care must be taken not to bruise the flesh. Once peeled, the flesh will be slippery and will form a sticky residue on your hands. After that, the fruit can be enjoyed as a snack or used as a delicious dessert.
When hoshigaki is ready, it is amber in color, firm, and pliable. It should taste musky and sweet, with a hint of cinnamon. The flesh should be chewy with a floral and musky fragrance. Once it is dried, it can be stored in an airtight container for several months, or for a few weeks in the refrigerator. Stored hoshigaki can be eaten within a year.
To make hoshigaki, first, you need to peel and hang the unripe persimmon. To help break the fibers in the persimmon, you can use a massage motion to soften the skin. Wash your hands well before handling the fruit. It should have a gummy bear texture. Once peeled, let it dry in a cool, dry place.
The dried persimmon contains enough fructose and sucrose to raise blood sugar levels. Diabetics must monitor their glycemic index and avoid eating too much of the fruit. The pectin found in persimmon is also beneficial for the intestinal microflora, protecting it from Staphylococcus aureus. Regular use of persimmon can improve the functioning of the urinary system, as amino acids in the fruit contribute to the removal of salts.
Consuming too much persimmon can lead to many digestive problems. The fruit is difficult to digest and can cause bloating, phytobezoars and mechanical intestinal obstructions. These problems can be remedied surgically. The best way to enjoy the fruit’s health benefits is to prepare it in peeled form. First, peel the persimmons. Once you have removed the skin, take out the pulp.
Dried persimmon slices may undergo browning due to polyphenols and insoluble tannins, which are responsible for oxidative damage. These compounds can reduce the shelf life of dried persimmon and may be associated with early storage. This article examines the storage and handling of dried persimmon slices. We also discuss the potential role of hot-air drying as a value-added product.
Dried persimmon is a popular fruit in East Asia. Its physical and chemical properties determine its quality. During storage, moisture content decreases, and its quality degrades. We discuss how to preserve dried persimmon to prevent quality degradation. The first step is to dry the fruit. Ensure a temperature of at least 35°C. Then, store the fruit in a dry, dark, airtight environment to maintain its quality.