Prep Time: 15 minutes

Drying Time: 8-12 hours

Nesco or other dehydrator

Store in a cool dry place 

Makes 5 cups

 

6-8 large Amagaki Persimmons, washed and sliced thinly 1/16th of an inch

2 Tbsp. Dark Amber Maple Syrup.

2 Tsp. Ceylon Cinnamon

1/2 Tsp. Saigon 

1/2 -3/4 tsp. ground cardamom

1/2 tsp. freshly grated nutmeg

dash sea salt

 

*Just a word about cinnamon..cinnamon is a super power when it comes to inflammation, but not all cinnamon is created equal. That is why it is so important to read ingredients. Find out where the products are sourced. Most of the cinnamon you will find in your local supermarket is Saigon, oftentimes containing synthetic fillers. 

Saigon comes from the Cassia tree, a close relative to cinnamon, but not the same. It often times is laced with essential oils, giving it its pungent aroma. Whereas, Ceylon has a very faint cinnamon fragrance and flavor.  Saigon consumed in large amounts can be dangerous, due to its high content of coumarin (which can act as a blood thinner). Ceylon cinnamon also contains coumarin, but a much lower amount. Ceylon also contains a very high amount of antioxidants, anti parasitic and antimicrobial properties. 

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In large bowl toss persimmons with remaining ingredients and place in dehydrator. Dry on 135/fruit setting for 8 hours. Remove fruit pieces that are dry and turn over ones that are still moist/wet. Dry for an additional 1-3 hours, watching closely so as not to overdry. 

 

*Delicious paired with dried mandarins on Autumn Arugula Salad

 

Autumn Arugula Salad

Serves 8-10 first course

Prep Time: 15 minutes

 

6-8 cups baby arugula leaves

1 fresh Amagaki persimmon

1 ripe avocado (optional)

Dried Fruit, 1/2 cup each, chopped finely

1/2 cup fruit juice sweetened dried cranberries

1/2 cups toasted pecan pieces

Feta or other dry white cheese

 

Delicious served with *lemon vinaigrette