This post is sequel to my previous one. A couple of weeks ago, I dried some persimmons that are too astringent to eat fresh in order to make dried persimmons . When I bought them, the package indicated that they were meant for drying.

I dried them for two weeks. I sometimes splayed alcohol to kill bacteria on their surfaces. Fortunately, it worked well, and I didn't see any mold. They looked nicely dried, so I brought them inside.

I cut the string and placed them on a plate.

I was thrilled to try one! It tasted even better than the dried persimmons we usually buy at stores. Yay! It’s fascinating that drying makes it possible to eat something we normally can’t enjoy fresh. In the persimmons case, dried ones contain more fibers, vitamins, potassium, and tannin than fresh ones. The sugar content increases as well, and that's why they become so sweet.

I'll make dried ones every year from now on!

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