Simple method to make astringent persimmons sweet

In Japan, there are two types of persimmons, astringent one and sweet one. Most simple method to make astringent persimmons sweet is simply peeling the skin and hanging outside under eaves until peeled fruits turned brown.

These are astringent persimmons that I bought at the farmers' market recently, early December this year. 

After peeling persimmons, I hang them under an eave of my house. I think it takes 2 or 3 weeks to become sweet persimmons. 

By the way, this is the astringent persimmons orchard near my hometown. The variety cultivated is "Hira-Tane-nasi". Its means flat and seedless. Obviously, this variety is a different shape from above persimmons. 

An old farmer is harvesting persimmons by cutting with scissors. This is because the fruiting branches need to be left in a T-shape so that the persimmons can be hung on a string.

These are peeled persimmons of the same variety as above ones. I hang these persimmons under an eave of my house. 

The finished dried persimmons that are removed astringency. This variety is seedless, so we can eat it whole.

Dried persimmons became smaller, as a result of that, it increased sweetness.

You can see the white fructose powders crystalized on the surface. This is the proof of sweet persimmons.

 

We can not only eat them as is but also arrange a little before eating. I sliced the dried persimmons and put sliced butter between them.