Just drtied a batch of Hachiya persimmon. With a minute of boiling water to prevent molds and hang them up.
Tony
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What’s all those watermelon for
Just harvested the last late season Crimson sweet batch last week before the hard frost. Probably eat some and give away to the neighbors. They will get mushy if I don’t eat them fast enough. Total harvested about 100 watermelons on 25 vines this year.
Tony
I grow over a dozen cultivars of Asian Persimmons (in The Woodlands, near Houston, TX), primarily astringent ones. For the past few years I have made hoshigaki out of some of the surplus fruits. In late September this year I peeled a batch of firm (just starting turn orange) Saijo, cut off the stems/calyxes, skewered them on bamboo BBQ sticks (much easier than tying them on strings!), arranged them on a pre-drilled board:
I inserted the board in a jury-rigged “wind tunnel” attached to the intake side of the exhaust fan in the apex of my greenhouse (it reaches 120F+ inside during the day in September):
Window screening on both ends of the tunnel to keep out insects, etc. I set the fan to run 24 hours per day:
Three weeks later (after massaging the fruit a few times) a perfect batch of hoshigaki resulted. No mold due to starting the batch in the morning of a sunny day. No need to dip in boiling water, but probably not a bad idea:
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