If you don’t have a dryer at home, you have no choice but to wait for the sun to come out and dry it.

How to make homemade persimmons at home

1. Pick the raw persimmons from the fruit tree and remove the handles.

The persimmons with the handles removed are fixed on the peeling machine and peeled. In the past, they were peeled by hand, but now it is semi-manual.

2. Use a special bamboo basket to hold the persimmons and place them in the sun.

3. When the persimmon is dried to the shape of your hand, it can be uncooked. The so-called uncooked persimmon is to press and squeeze the persimmon with your hands to completely soften the pulp inside the persimmon.

4. Dry to the point shown below so that you can squeeze it with your hands after one or two days of drying. Press from the middle and squeeze the pulp to both sides.

5. Finally, persimmons like this are ready for sale.

6. If persimmon frost is to be produced, a low-temperature environment is required. Place the dried and kneaded persimmons in a cool, dry room, and persimmon frost will slowly form at low temperatures

Precautions for eating persimmons

1. Persimmons cannot be eaten on an empty stomach .

Persimmons contain a lot of pectin and tannic acid. If persimmons are eaten on an empty stomach, hard lumps of varying sizes will be formed under the action of gastric acid. If these lumps cannot reach the small intestine through the pylorus, they will form in the small intestine. They accumulate in the stomach and form gastric persimmon stones. The smallest gastric persimmon stones look like apricot stones at first, but they will become larger and larger.

2. Persimmons cannot be eaten with high-protein foods (fish, crab, shrimp, sea cucumber, etc.), especially crabs.

3. People with diabetes must fast.

The sugar content in persimmons is as high as 10.8%, and most of them are simple sugars and monosaccharides, which are what we usually call sucrose, fructose, and glucose, so they will be absorbed by the human body after eating