This week in the SF Chronicle there was an article about hoshigaki ...
"Hoshigaki are made from whole Hachiya persimmons, meticulously peeled, that dangle from a pole for a month to dry. While drying, they are gingerly massaged every few days to redistribute the fruit's sugars and bring them to the surface in a delicate white bloom.
Hoshigaki have a yielding texture and an intense but not tannic persimmon flavor"
This seemed interesting, but the local market is charging $19 for about 10 ... no way to try a single. They look like this.
One poster on the SF board has a method of drying these in the oven at home over a three day period. Hope that will get shared here.
I did find a few ways to do this on the web, but none of them three days ... here they are FYI
Cool picture of the stringed persimmons
More stuff about them in general on the General board.
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