Easy Dried Persimmon Slices (Oven or Dehydrator)
Dried persimmons are delicious, nutritious, and easy to make! Learn how to dry persimmon slices (Fuyu or Hachiya) in the oven or food dehydrator with this step-by-step guide.
Equipment
- A food dehydrator or oven
- Wire baking racks and baking sheets (if using the oven)
- A mandolin slicer (recommended but not required)
- Air tight storage containers
Ingredients
- Ripe but firm persimmons
Instructions
- Wash the persimmons well.
- Cut them into thin even slices – about 1/8 to 1/4 inch thick. I used the 3/16" or 4.5mm setting on my mandolin slicer.
- Spread out the cut persimmon slices in a single layer on food dehydrator trays, OR on wire baking racks set on top of baking sheets. (See notes below)
- In a food dehydrator, dry the persimmons on 135°F (medium heat or fruit setting) for approximately 7 to 8 hours.
- In the oven, use the lowest temperature setting possible (170-200°F) until the centers are fully dry – about 3 to 6 hours. Start routinely checking on the dried persimmons after the first 1.5 hours. If you’re drying more than one tray, rotate them every couple of hours.
- The persimmons are done drying once they’re no longer sticky, have become leathery, and the edges start to curl. You can dry them extra long to get crispy dry persimmon “chips”, or stop them sooner for softer chewy dried persimmons. The more dry they are, the longer they'll last in storage.
- Once the dried persimmons have cooled completely, transfer them to an airtight storage container (e.g. zip lock bags or a large glass container with tight-fitting lid). Store the dried persimmons in a cool, dark, dry location.
- If properly dried, persimmon slices should stay good in dry storage for several months or longer. Storing them in the refrigerator will help prevent mold and extend their lifespan even further (though not required).
- Enjoy dried persimmons as-is, in trail mix or granola, with oatmeal, yogurt, cheese, chocolate and more!
Notes
Using wire racks helps persimmons dry best in the oven, allowing airflow around the entire slice. If you don’t have wire baking racks, you can put them directly on a baking sheet lined with parchment paper instead. However, you’ll need to turn and flip the slices every hour this way, and it will take longer to dry.
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