When I was a child I loved to eat dried fruit. From the age of 2 until I was 9, I lived in the extreme north of
I still like dried fruit but I rarely eat it nowadays, here in Italy I have so much fruit to choose from that it never enters my mind to get dried fruit except for my Christmas baking because there has to be a Christmas cake on the table, it is one of my few Swedish contributions to an otherwise completely Italian Christmas dinner. But now I have begun to make my own dried fruit and I have to say that it is quite nice to nibble on a slice now and then. So far I have made dried persimmon slices and I can tell you that it’s worth the effort. Not that it was much of an effort because all I did was slicing a Fuyu persimmon with a mandolin into very thin slices and putting these side by side on baking paper on a baking sheet and then I baked them in the oven in very low heat 50° C / 122° F until they were ready, it took something like 1 1/2 hour I think. I read somewhere that the temperature should never be higher than 60° C/ 140° F if you want the fruit to be crispy. Oh, and I turned the slices over sometime in the middle!