To be eaten fresh, the Hachiya persimmon must be completely soft, otherwise it is unbearably astringent. For drying, however, the fruits are perfect when the shoulders just lose their green, but are still firm like apples, generally from the end of September to the middle of October. The riper they are, the more delicately they must be handled. Making HoshiGaki requires patience, careful monitoring, and a fair amount of dexterity. However, if you follow the method closely, you will achieve a rewarding product that is succulent, very handsome, and makes wonderful Holiday gifts.
Step 1: Finding Hachiya persimmons
Start with a 20 lb box of medium sized Hachiya Persimmons with the stems intact, and store them calyx down. (If you pick your own fruit, pull upward against the branch to retain the stem.) Handle the fruit very gently, as any bruise will create a soft spot that will make peeling difficult and may create a leak during the drying process. Larger persimmons can be dried too and yields a superior product, but require more massaging, so medium fruit is best for beginners. Call your county Agricultural Commissioner or local Farm Bureau to find farmers in your area.