Persimmon – very tasty and useful product. Its fruits contain fructose, vitamin C, iron, carotene, potassium. Persimmon is recommended at exhaustion, a scurvy, inflammatory and female diseases. It is used in dietary food, both in fresh, and in a dried look.
Instruction
1. Dry persimmon in the sun and also in special fruit kilns. For drying choose ripe fruits. They have to be rather dense. Soft will spread and stick to sieves. It is better to take berries with white pulp, they look dried is more attractive than fruits with dark pulp. Grades will approach, both not tart, and tart – in the course of drying the viscosity disappears.
2. If you dry fruits in the sun, cut off them, leaving together with a fruit stem a branch piece in the form of letter T.
3. Clean with a berry knife from a thin skin – they will quicker dry and will be more tasty.
4. Before persimmon of a wicker or a sieve. Cut fruits on 2-4 parts, lay out them on a wicker (sieve) and deliver to the sun. When cutting use a knife from stainless steel, otherwise persimmon will turn black.
5. After fruits dry, put them in small groups and densely cover. It becomes in order that they sweated. Sugar takes shape after drying on a surface of berries, and they become similar to candied fruits. The taste reminds them dried figs.
6. In rainy weather you dry persimmon in fruit kilns. Prior to drying steam fruits. It is better to make it in special devices. It isn't necessary to fumigate fresh persimmon with sulfur - it will gain unpleasant smack.
7. At first, before removal of tartness, you carry out drying at a temperature of 50-60 °C, then raise it to 70-75 °C. In such conditions the cut fruits will be ready in 24 hours, and whole – in 50 – 60 hours.
8. You store dried persimmon at humidity of 35%, otherwise she will become tough. It is the best of all to store fruits in boxes which walls are covered in two layers. The first layer – thick paper. The second layer – wax paper or cellophane. The product is stored long enough.