persimmon cakes

How to Make Dried Persimmons: A Step-by-Step Guide

Making dried persimmons, or "shi bing," is a delightful way to preserve this autumn fruit. Follow this simple guide to create chewy, sweet treats at home.

First, choose ripe, firm persimmons, such as the Hachiya variety. Wash them thoroughly and peel the skin, as it becomes tough when dried. Cut off the green calyx at the top. Next, slice the persimmons horizontally into ¼-inch thick rounds. For a unique touch, some recipes score the flesh lightly in a crisscross pattern to allow even drying.

To remove bitterness and enhance sweetness, soak the slices in a lime or calcium water solution (1 tablespoon lime juice or food-grade calcium powder mixed with 4 cups water) for 10–15 minutes. Rinse gently and pat dry with a paper towel.

Arrange the slices in a single layer on a drying rack or baking sheet. If using an oven, set it to the lowest temperature (150–170°F or 65–75°C) and prop the door open slightly to let moisture escape. Sun-drying is another traditional method: place the rack in a sunny, windy spot for 3–5 days, turning the slices occasionally.

The persimmons are ready when they are leathery, slightly sticky, and no longer moist. Store them in an airtight container in a cool, dark place for up to a month. Enjoy them as a healthy snack or use them in teas and desserts!