Persimmons. I love them. I know fall is here when the persimmons are out in farmers’ markets and grocery stores. When I was little, my Bachan’s neighbors had persimmon trees, so we would have a ton of Persimmons, mostly of the Fuyu variety–the crunchy ones. But sometimes we’d even have the Hachiya persimmons,which are best eaten when really soft. The Fuyu Persimmons are one of my favorite fruits, but when we had so many, it was hard to eat them all before they got bad, so my Bachan decided she was going to dry them and that’s what Kaki is. The Japanese word for Persimmon is Kaki. Everyone in our family loves this dried fruit and if you haven’t had it, it’s really something to try, if you can get a hold of any. I’ve yet to see dried Fuyu Persimmons in stores, so you’ll have to make them if you want to see what all this delicious hype is about.

The process is long and the yield is very small, but they truly are delicious. This year we bought some Fuyu Persimmons and brought them over to Bachan’s house so I could help her get them ready for the dehydrator. This year, Maleeya wanted to help us too, so we did it all together. The process can take my Bachan all day, but with a little help from me, we got about 20 done in an hour. For a 91 year-young lady, she’s pretty amazing with a mandoline.

Pick hard, bright-orange Fuyu Persimmons without any soft spots. Wash the Fuyu persimmons and peel the outer skin. Remove the stem and cut them in half. Using a mandoline, slice the persimmons to about ⅛ inch thick, so pretty thin. If you don’t have a mandoline, you can slice the  persimmons by hand, but this can affect the drying process if you don’t slice them in uniform slices, so I suggest using a mandoline for this project. Plus, it’s faster, but you do have to be very careful because they are extremely sharp. Use the guard and take your time.

After the Fuyus are sliced, place them on the dehydrator trays spread out evenly, ensuring that none of them are overlapping or touching. Continue till all the trays are filled. Place them in the dehydrator for about 6 hours or until they are completely dry. Place them in a plastic zip bag and store in a cool dry place.

You won’t need to store them for long because they are so delicious, they won’t last. And there you have it, Dried Kaki.

I love these delicious treats and so do my nieces and family. They are truly a Fujitaki tradition and I’m glad we could help Bachan make them this year.

Happy New Year!

Cheers,

Unrivaledkitch