I have been disappointed with the flavor of dried / frozen. named varieties of American persimmon .
However , this year I dried whole fruits of “Sweet Lent “persimmon with low heat and they are great !
In normal years ,this variety , on its own turns into dried , mostly seedless , raisins like fruit on the tree. That will hang on until the birds eat them , usually mid January.
This year I just picked them before the birds ate them.
Already partially dried on the tree.
Just finished drying inside this year.
If too dry they will be hard as a rock.
So , I find drying them to the point that they are still chewy like a raisin, ( not too dry ) and not getting them too hot.
The flavor was VERY GOOD !
Some had seeds in them , not too many.
I saved and planted those seed for rootstock, they are growing !
So , apparently , I did not get them hot enough to kill the seeds.
Some batches did eventually mold after months in storage.
So a fine line between
“too dry hard as a rock”
“ too moist - eventually mold”
“ or just right moisture - still chewy - no mold “like baby bear soup !
Sweet lent is becoming one of my favorite varieties because of its long edible season.
I find it odd that there is little info / discussion of this variety.
A web search mostly just shows the post I made about it on this forum. Not much other info. ?
I ate them everyday from November - march this year.
Really good
Sweet lent persimmon
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