Dried Persimmons

I first spied dried persimmons for sale on my morning run along Ton That Thuyet Street in District 4 in mid-December. The persimmons were piled high upon a wooden cart and sold alongside various fresh fruits and vegetables.

As soon as I returned from my two week stay in California, I bought 10,000 VND worth, which equaled six slices.

Persimmons respond very well to being dried and retain much of their sweetness and a good bit of moisture. The individual slices are coated in a powdered sugar mixture that acts as a preservative in addition to providing extra sweetness.

I asked the vendor how dried persimmons were made, but she had no clue because she was merely a middleman. Doh!

Whenever I eat dried fruits, I usually compensate for their lack of density by consuming more. However, this is not the case with dried persimmons because these babies are filling; one or two slices is more than enough.

I think that these taste best after they’ve chilled in the refrigerator for a while. Come to think of it, everything tastes better cold in this tropical land.

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3 Responses to “Dried Persimmons”


  • Yum! I wish I was near some now. Couldn’t find them last time when we went to the Vietnamese supermarket last time.

  • Fresh and dried Persimmons are wonderful! The fresh ones never taste any good over here since they have to be shipped so far to reach the cold NorthEastern side of the US. The viet stores here that sell them are sold out of this stuff fast!

  • Angel – what a shame! I will eat an especially awesome slice in your honor.

    Raine – my grandpa grows persimmons that are ridiculously sweet and wonderful. Any chance you’re a gardener? If you grow them yourself, you’ll be guaranteed a tasty batch.

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