Authentic home cooking from Vietnam, with US measurements. 
Wind-Dried Persimmons
Autumn is persimmon season, and when the trees are full of fruit, you might not be able to eat them all in time—so you can dry them instead. Every time persimmon season comes around, I remember my mother saying, "The northern winds, Hanoi green rice flakes with persimmons are the best!" So every fall, I make sure to prepare enough green rice flakes and persimmons for my mom to ease her homesickness.
Wind-Dried Persimmons
Autumn is persimmon season, and when the trees are full of fruit, you might not be able to eat them all in time—so you can dry them instead. Every time persimmon season comes around, I remember my mother saying, "The northern winds, Hanoi green rice flakes with persimmons are the best!" So every fall, I make sure to prepare enough green rice flakes and persimmons for my mom to ease her homesickness.
Open in Cookpad AppSteps
- 1
Wash the persimmons thoroughly, then peel them, leaving the stems intact for tying. Soak the peeled persimmons briefly in lightly salted water, then let them dry. Tie a piece of sturdy string around the stem of each persimmon, spacing them about a hand’s width apart.
- 2
Hang the persimmons in a cool, well-ventilated place away from dust. Mix 2 tablespoons of white wine with 1 quart (1 liter) of water in a spray bottle. Each day, before spraying the persimmons lightly, gently massage each fruit with your hands to help distribute the sweetness as they ripen. Repeat this process for 8 days until the persimmons are dried.
- 3
After 8 days, you’ll have dried persimmons. When you cut them open, the inside will be soft and sweet, with no bitterness left. These dried persimmons are especially delicious when enjoyed with green rice flakes!
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