I’d estimate that one out of ten new homesteading projects succeeds. Which is why I’m especially happy that the long process of drying persimmons the Japanese way (hoshigaki) has been a big success. The white powder that looks like mold is sugar in the fruit that has risen to the surface. The result is, incidentally, very different from drying persimmons in a dehydrator (which also tastes good but has a much firmer texture–hoshigaki has the texture of a gummy bear).
It took about a month. One observation is that the persimmons that got the most sun also developed the most “frosting”.
Hoshigaki sells for upwards of $35 a pound–I just saw some at a Japanese market and they did not look as good as the ones I made. This is definitely a project I’ll be repeating next year. They would make a great gift along with some green tea.
You can read our blog post on how to make Japanese dried persimmons (hoshigaki) here.
Note from Kelly:
I thought we should say something about flavor here. They are not as sweet as I thought they might be. Which is not to say they’re not sweet, they’re just not super-sweet. They have a sort of meaty richness to them–in a strange way, they remind me a little of Fig Newtons, minus that seedy texture. The sugar dusting (sucrose powder?) is very delicate and a bit floral. I can only taste it if I touch my tongue to it.
These are traditionally served with green tea, and I have to say that tradition nailed it–that’s a perfect combo of flavors. Other than eating them ceremonially with tea, they are a very nice dried fruit and can be used any way you usually use dried fruit.