We've had a very warm autumn and by the time I handed over the persimmons to my parents last Thursday, they were so soft that you'd dent them with a gentle poke. I apologized and also sheepishly handed over some firm persimmons I'd bought from a local farm.
My mom took one look in the boxes of soft persimmons and confidently said, "I'll take care of these." I knew what she'd do with them: make fruit rolls.
Over the weekend, my dad checked in with VWK (he and my mom are avid readers of this blog!). Dad read Amy's comment. She asked how my parents dry persimmons.
Ironically over the weekend, our friend John gifted us a box of hoshigaki Japanese dried persimmons. He purchased them from a farm in California. The farm goes through a special, lengthy process to dry the whole fruit, which explains the $35 a pound price tag. John also reads this blog and asked me how my parents dried persimmons.
Because your minds inquired, my dad sent information and instructions for drying persimmons. What my father wrote: