The present study proposed to produce dried persimmon (Diospyros kaki) fruit sheets in order to determine whether it could be used as a substitute for fresh fruits. Chemical and physical properties of whole fresh persimmon fruits and pulps were investigated. The antioxidant activity, total tannin and crude fiberofwholepersimmonfruitwerehigher than that of the pulp. Meanwhile, total cartenoids, ascorbic acid and the contents of K, Ca, Mn and P were higher in pulp than in whole fruit. Both whole persimmon fruits and pulp were washed, crushed, purred and pre–treated with steaming, followed by immersion in 0.3% sodium metabisulfiteand0.2%citricacidsolutionsfor30minpriorto drying as a sheet form. Rehydration of dry sheets was completed in 5 min with moisture content of about 14%. The highest values of total soluble solids content and colour index were observed for persimmon pulp pre–treated with 0.3% sodium metabisulfite.Also,bothsamplesthatweretreatedwithsodiummetabisulfitehada goodrehydrationratio and received the highest average scores for the sensory evaluations (colour, taste, texture and odour).