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Aug 21, 2006 08:53 PM

dried persimmon (we think) recipes?

A few months ago, my husband and I were wandering through New York’s Chinatown when we saw people literally running down the street to buy something from a street vendor. Naturally we had to run and buy some of this mystery product as well. From a distance it looked rather like powdered sugar donuts, but it is actually a dried fruit. We described it to a friend from China and he said it sounded like dried persimmon.

And so the poor half-dozen or so putative dried persimmons have sat in our pantry for 90 days plus. They are carefully wrapped, and I expect they are still fine to cook. We cut some up and ate it raw and it was not earth shaking. I imagine we could cut and use it like any dried fruit in rice pudding, cookies, etc., but we are not really big sweet eaters, so if I am going to make something I would like it to be amazing. Anyone by chance have a great dried persimmon recipe? Nothing turns up in a search here.

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  1. Do they have a slight crystallization to the exterior and a fairly moist interior? They may be "hoshi gaki" which is a Japanese hand-massaged permission. They are delicous.

    1. Yes, that is it exactly! That is what gave them the "sugared donut" appearance.

      That explains the excitement, and gives me something else under which to search.

      1 Reply
      1. re: meg944

        Hoshi gaki are labor intensive and a common "presitge gift." I think they are best served with fruit or after dinner but I don't think they are great cooked.

      2. Thanks so much for your help!

        1. They do sound like hoshi gaki. In LA, some people sun dry these in their own back yards, and the end product is highly coveted by friends and family (and some families make enough to make a little extra money to support their gardens).

          If it's been in your pantry 90 days, however, it may be too dry to really enjoy. It's supposed to be moist and chewy in the middle, not really dry like a banan chip or something. Imagine the texture of a moist fresh raisin, but much much bigger.

          If you think it's beyond dry, you could try rehydrating them and using in a persimmon pudding. It will be kind of a sad waste of a hoshi gaki though.

          1. I think they’ve held up well, actually. We had them carefully sealed. When we tried them, they had a moist denseness inside – it rather reminded me of quince paste.

            I wonder if they would be good sliced on a cheese plate. How do people normally eat them raw? Just out of hand?

            1 Reply
            1. re: meg944

              Oh ok, if it's like quince paste you're good. Yes, people usually just eat them out of hand. Quality can vary greatly. I only like to eat them if they're quite soft and not a pain to chew. They should be easier to chew than, let's say, dried apricot.