Hoshigaki (dried persimmons)
Following a slow traditional drying process, fuyu persimmons transform into compact delicious packages of natural sugary crust with a jammy sweet interior. These hoshigaki are a prized holiday treat in Japan.
fuyu persimmons with stem remaining
hemp or cotton string cut into ~12” lengths
hanging structure, such as a branch or length of scrap lumber
- Using a small paring knife or vegetable peeler, carefully remove the skin from persimmon leaving the leaves and stem attached. repeat for each persimmon you wish to dry.
- Pair up the persimmons to matching size, and tie the end of each 12” length of string to the stem of one persimmon in the pair.
- Hang the persimmons across your hanging structure so they balance each other. Repeat with other persimmons.
- Allow persimmons to hang for 3-4 weeks, gently massaging them once a week to distribute the sugar in the fruit.
- At the end of one month, remove twine and store them in a covered container, such as a glass jar with lid, or sealed plastic bag.
- The fuyu will have shrunk considerably and darkened into a deep amber color. They will be soft in the center when you bite into them.
- Hoshigaki are a reward to eat, but even greater shared!