We have finally figured out how to recognize when our che fruits are truly ripe (deep red, slight amounts of black), and are enjoying them immensely. Given that our two trees are producing far more than we can eat fresh, we are looking for ways to preserve them. Given their rare nature, I’m coming up blank on preservation techniques. Our first attempts at dehydration were only fair (not nearly as sweet as our jujube, apples, asian pear, asian persimmons, etc).
Does anyone have any techniques or recipes for preserving che?