Hoping to find some seedless native persimmons to do this with one year. Until then these are Fuyu persimmons that I personally massaged daily for months after skinning. Eventually they dry and a natural sugar coating forms on the outside. They’re considered a delicacy in Japan and if you’re a dried fruit fan they are a must try. In flavor they’re up there with Medjool dates, though they have a much grittier texture. I use them instead of raisins in bread pudding to impress friends.
Hoping to find some seedless native persimmons to do this with one year. Until then these are Fuyu persimmons that I personally massaged daily for months after skinning. Eventually they dry and a natural sugar coating forms on the outside. They’re considered a delicacy in Japan and if you’re a dried fruit fan they are a must try. In flavor they’re up there with Medjool dates, though they have a much grittier texture. I use them instead of raisins in bread pudding to impress friends.
