Mark Reed wrote:They are quite common here. I have never done anything with them except eat them as found. Ripe ones, actually just a frog hair short of rotten found on the ground are generally quite good. Many say they are not good at all until after a freeze, there is some truth to that. By far the best are the ones that don't drop off at all but sort of freeze dry on the tree. For all I know they may have fermented a little along the way to drying, in any case they are pretty amazing flavor wise but not easy to get as they are still high up in the trees.
I have heard of persimmon pudding but have never had it. Maybe you could dry them as is and they would be a little like described above or I imagine they might make a nice jam.
Lew Johnson wrote:Here in Japan we dry the astringent ones to preserve them. Once dried they can be frozen for even longer shelf-life.
The method of drying is interesting. In its essentials we cut them off with a bit of branch still on, tie a cord to the branch, peel the skin, boil them, then hang them to dry from the cord. In Japanese they are called tsurusi-gaki or "hung persimmons". I'll link a video showing how:
J Davis wrote:I am not aware of a way to preserve astringent ones. For that reason, I give tries a gentle sway and pick up ripenones from the ground. Too vigirous a shake always results in some unripe fruit falls.
For ripe fruit, one additional method to consider is to mash the persimmons around a debarked log or piece of driftwood. The dry wood accelerates the dehydration. After dehydrating, its easier to remove seeds than before. This method rumored to have been the way the cherokee processed them.
Judson Carroll wrote:https://thegrownetwork.com/wild-persimmons/
Lew Johnson wrote:Not a preservation method, but if you pick the astringent ones before they're fully ripe you can take out the tannins with alcohol too, The result is kind of like canned peaches. Here we call this method sarashi-gaki. https://cookpad.com/recipe/2024017 you can use google translate on that, but basically you soak them in high alcohol content liquor for 5-7 days.
Also about drying, yes we pick them before they get soft for drying, when they are still hard.
For picking the tall ones, there is a useful tool that is like scissors attached to a pole, apparently it's called a "telescoping cut and hold fruit picker". We use them to pick high fruit.
Lew Johnson wrote:To be honest I have only eaten sarashi-gaki, never made them. Ah, machine translation fails us. I'll do a quick translation then, the numbers correspond to the numbered steps in the link:
1. Wipe astringent persimmons clean.
2. Put the leaf side (stem side?) down and dip/immerse* in white liquor for about 3 seconds.
*(the translation could go either way which is why I said soak, but looking at the picture I think they're just soaking the stem portion, probably to let the alcohol into the porous part of the fruit)
3. Put news paper in the bottom of a plastic bag, and put the persimmons neatly in the bottom of the bag, leaf side up.
4. Spray the persimmons with white liquor. [the following is a bit ambiguous] Continuing then to put persimmons above as well, and spray again. (I'm assuming they put another layer of persimmons atop the bottom layer.
5. Tightly tie the bag and leave it in a warm place for 5 to 7 days. On a heated carpet at night, by a warm window where the sun hits it during the day.
6. All done.
Ben House wrote:
This year I tried a different approach, I took a large ladle an crushed the fruit through a colander (strainer). Afterwards I had a sort of skin and seed cake of the leftovers. I put that in the compost pile (we keep a look out for seedlings in spring).
I ran the pulp back through the strainer again, and then I put it in a zip-lock bag for the freezer. The pulp keeps a long while frozen.