Dried persimmons make a delicious addition to cookies, breads, granola, yogurt, trail mixes or cooked cereals.
Drying your own is easy to do at home, either in your oven or with a fruit dehydrator. For best results, make sure that your slices are even — use a mandoline or Beringer slicer if possible.
Preheat your oven to 175 degrees F. If your have a convection feature, turn this on and set the oven temperature to 150 degrees F.
Arrange the persimmon slices in a single layer on 2 baking sheets. Bake for 8 to 10 hours, switching the position of the baking trays several times. (Convection ovens will take less time.)
At the halfway point, flip the fruit slices to promote even drying. The fruit should dry to a rich pumpkin color and should be light and leathery, not sticky.
Remove the trays from the oven and let the fruit cool completely. Store in glass or plastic containers and seal tightly. Enjoy them as a snack, or dice them into recipes.