감

나는 감을 좋아한다. 봄에 감나무를 심을 것이다

홍시, 단감, 곶감, 감식초, 감잎차... 감과 관련된 것들을 좋아하고 즐기는 편이다. 해외 영상을 보니 편리하게 가공하는 방법들이 있기도 하더라.

감 가공 과정에서의 곰팡이 발생등의 문제 때문에 짧은 건조시간을 이뤄내기 위해서 튀르키에 스타일의 pestil을 제조하는 방법을 차용했다고 한다.

Turkish pestil is a traditional, nutrient-rich Anatolian fruit leather made by drying fruit pulp—commonly apricot, mulberry, or grape—into thin, chewy sheets. Often mixed with honey, nuts, or milk, it serves as a healthy, energy-boosting snack or dessert, with origins in Anatolia and Armenia. 

아래는 영상 원제작자의 글이다.

This is how I preserve persimmons in our mountain village every November 🧡

I know that in many cultures the traditional way is to dry them whole — and it’s beautiful. But after trying it for a few years, I realised it’s not as simple as it looks. You need the perfect drying spot: lots of wind, steady sun, low humidity… and at this time of year, it’s very easy for them to mold. It happened to us more than once. And whole persimmons also take weeks to dry properly.

So I started making a simpler, more practical version — and now it’s our favourite way to preserve them for winter.

I blend the fruit into a puree (2 persimmons give you a full tray), spread it out thinly on a baking paper, sprinkle it with walnuts (or any nuts or dried fruit you love) and dry it like a Turkish “pestil.” Two days in the sun (inside overnight next to the wood-burning stove) and it’s done!

At home you can do the same on the lowest heat in your oven.

It keeps the taste pure and not overly sweet.
For me, this is the most beautiful way to save this fruit for winter: simple, natural, and full of sun.

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