Dried Persimmon

Grown in Kinnaur orchards around Kalpa and Sangla, harvested late in autumn.

Peeled and hung to dry in the open air over several weeks — the traditional method, and slow.

• Air-dried over weeks, nothing added
• Kinnaur orchards, harvested late autumn
• Very small quantity — a short season

Eat as they are, sliced thin.

With cheese, which works better than it sounds.

Chopped into a cake or a winter compote.

Drying persimmon is how the fruit was kept through Kinnaur's long winters, when nothing fresh comes over the passes.

Dried fruit is naturally concentrated in fibre and natural sugars.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.