Chewy Dried Persimmon (Gammalrangyi)
How to Easily Make Chewy Dried Persimmons at Home
Make delicious, chewy dried persimmons from seasonal Fuyu persimmons. After washing them thoroughly with natural sea salt and lightly steaming, we use a unique ‘osmotic drying’ method with sugar. This process draws out moisture while infusing a subtle sweetness, resulting in a perfectly chewy and tender texture without being overly sweet. Enjoy this delightful and healthy snack, easily made in your own kitchen.
Dried Persimmon Ingredients
- 3kg Fuyu persimmons
- 1/2 Tbsp natural sea salt for washing
- 250g sugar
Cooking Instructions
Step 1
1. Prepare and Steam the Persimmons: Start with 3kg of ripe Fuyu persimmons. To ensure cleanliness, dissolve 1/2 tablespoon of natural sea salt in water and gently rinse the persimmons. This step helps prevent sticking during drying and results in a cleaner product. For half of the persimmons, leave the skin on. Remove the stem and the core containing the seeds, then cut them into moderately thick slices. It’s important to remove the core to aid digestion and prevent constipation. For the other half, peel them thinly, remove the stem and core, and then slice them similarly. Prepare both unpeeled and peeled persimmon slices separately. Place them in a steamer and steam for about 10 minutes. Once steamed, let them cool completely before proceeding.
Step 2
2. Coat with Sugar and Begin Drying: Generously coat the steamed persimmon slices with 250g of sugar (approximately 1 cup). This step utilizes ‘osmotic drying,’ where the sugar helps draw out moisture from the persimmons, maintaining their chewy texture as the water evaporates. Because some sugar will be absorbed and dissolve, the final product won’t be excessively sweet. Use a food dehydrator set to a low temperature and dry for approximately 9 hours. Natural drying is challenging with current weather conditions, so a dehydrator is highly recommended.
Step 3
3. Flip During Dehydration: Check the persimmons every 3 hours during the drying process and flip them over. Although it requires a bit of effort, flipping ensures even drying on all sides. Also, swap the positions of the dehydrator trays. This process will help the persimmons dry faster and achieve a chewier, more delicious texture. Repeat this flipping process every 3 hours.
Step 4
4. Gammalrangyi Ready!: After 9 hours of drying with regular flipping, your delicious dried persimmons (Gammalrangyi) will be ready! Carefully remove them from the dehydrator. Store them in airtight glass jars or containers in the refrigerator for a long-lasting, enjoyable snack. They are also perfect for carrying around as a healthy on-the-go treat. (Tip: Using soft, ripe persimmons (Hongsi) is not recommended for this method, as they tend to fall apart when steamed. Fuyu persimmons are ideal.) We highly recommend trying this recipe when persimmons are in season. If you found this recipe helpful, please consider subscribing, liking, and hitting the notification bell!
