They're a whole different fruit from the native persimmons, and now that I have close to 50 of them it was a stroke of luck when Bartosh, over on the TEH facebook page, mentioned that he loved dried persimmon slices. We're deep in apple schnitz country and I grew up eating dried apple slices, so it sounded like a good idea.
Here's what I've found to work for me.
- Oven at 200 degrees F
- 1/8" thickness
- Arranged closely on wire rack on top of cookie sheets
- Bake for 3 hours
- When they are curly and almost completely dry, they're done.
- Those that you don't cram into your mouth while taking them off the rack should go into an airtight container, and be refrigerated.