December brings us into a bountiful Persimmon season here at Homestead Albania. And this year we are trying a new preservation method of drying persimmons. It's very popular in Japan and we have watched a few tutorials on how to pick the ideal persimmon, peel, hang and dry the beautiful fruits.
We'll document the drying process and our storage of the fruits.
In the previous years, we have picked the firm persimmons, wiped each fruit with raki and stored them in a plastic bag in a cool, dark place for a week to rid the sweet honey fruits of tannins. The remain crisp and sweet using this method. The other is waiting until the fruit is soft on on the tree. It's great for baking. And we usually ferment a barrel of persimmons for raki to be brewed in the spring.
We've had only a few blue sky days in between our soggy, grey days. Enjoy the glimpse of the snow capped mountains and garden on a pretty day.
