Hoshigaki Dried Persimmon
It's my first time to make this dried hoshigaki this year. It's really my favorite - very delicious and has its own natural sugar.
Background: My mother-in law taught me since she is making this every year.
- shibui persimmon (as many as you like)
Cut the fruit from the trees leaving a little handle to hang it to the string
peel the fruit with a peeler
Hang them in a shady place with a plenty dry air circulating so they don't become moldy.
I dried this for almost one month..Don't be overdried it should be soft so you can taste the concentrated sugar on it.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.