How to dry ripe persimmons into dried persimmons and how to make fresh persimmons into dried persimmon cakes

It is October now, which is a good time to eat persimmons. You can buy them in the market. Persimmons are sweet, full of water, and rich in vitamins. In addition to eating fresh persimmons directly, you can also eat them dried, which is very sweet.

How to dry ripe persimmons

It can be made into sun-dried persimmon petals.

Here’s how to do it:

1. Prepare persimmons, a wooden board and a kitchen knife.

2. Cut the persimmon into four pieces in a cross shape and place them in the sun to dry.

3. Turn the soil over every three days to ensure even drying.

4. When it rains, put away the cover in time and do not let it get exposed to rain.

5. When the color turns yellow and red and the moisture content is reduced to two-thirds, start to gather them together and cover them for three days, then dry them again, and repeat three times.

5. When the moisture is basically dried up, start putting the persimmon slices into a large porcelain jar, cover it for a week, and then dry it again.

6. Finally, seal the jar and cover it for about three weeks. Then you can see a layer of white frost-like flesh gradually forming on the persimmon petals! The more flesh, the better the sugar content!

How to make dried persimmon cakes from fresh persimmons

Prepare persimmons, a kitchen knife, and a peeler.

1. Choose large, yellow, and soft persimmons.

2. Scrape off the skin, but keep the persimmon stem and place it in the sun to dry.

3. Drying: Spread the peeled persimmons neatly on the drying mat and dry them in the sun. Or string the persimmon stalks with ropes, string them into bunches, and hang them under the eaves to dry. Turn them over and dry them for 10 to 12 days. When they are half dry, pile the persimmons together and cover them with plastic film for three days. However, check them frequently to prevent them from getting moldy.

4. After covering for a few days, spread them out and dry them in the sun for two days, then start pinching the persimmons to soften them, and then dry them in the sun. Repeat pinching and drying three times. When the persimmons gradually dry and show large wrinkles, stop drying and pinching and start covering.

5. This time, put the dried persimmons in a wooden box or porcelain jar and cover them for a few days. When the Frost Festival comes, take them out and spread them in a cool place. Be careful not to expose them to the sun. Generally, spread them out in the morning and put them back in the box in the afternoon. Repeat this process several times to make the sugar in the dried persimmons overflow and white frost will appear on the surface. The dried persimmons of good quality are yellow-red in color and transparent and sticky, with white frost on the surface. They taste sweet and not astringent, with a dryness of about 95%, and are free of mold and insects.

6. Storage: The dried persimmons can be sold as products. If sold in batches, they can be placed in a dry and ventilated place.

7. Note: When drying persimmons, they must not be exposed to rain.

Can pregnant women eat persimmons?

Pregnant mothers can eat persimmons. Persimmons are rich in potassium, so they can prevent pregnancy edema and beautify the skin.

But you should eat it in moderation. It is recommended to eat 1 per day to satisfy your craving. Do not eat more than 3. Persimmons are cold, and eating too much is not good for pregnant mothers and fetuses. Eating too much can easily cause abdominal pain and diarrhea. Pregnant mothers with poor gastrointestinal function should try to eat less.

Moreover, persimmons are rich in tannins. Eating too much will interfere with the absorption of iron, causing anemia in pregnant mothers, thus affecting the healthy growth of the fetus. Persimmons can also cause stones. They are high in sugar and easily raise blood sugar.