Dried persimmon
type of dried fruit
Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon. It is also used to make wine, put in traditional tea, and in creating other desserts.
In the Han dynasty, Yangshao dried persimmon was used as a tribute to the imperial court.
Production
Dried persimmon are made from various varieties of Oriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter.
China
In China, there are many different varieties of dried persimmon. The traditional way of drying persimmon is to choose fruits which are fully mature.
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