How to choose the right persimmon?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Food of the gods" - this is how the word "persimmon" is translated from Greek. And indeed, sometimes you can buy a very tasty persimmon. How to choose a ripe fruit that has a pleasant taste, not everyone knows. This is exactly what the tips below are for.

Useful properties of persimmon

The benefits of persimmon fruits have been known for a long time. It contains both ascorbic acid, and antioxidants, and iodine in large quantities. It strengthens the cardiovascular system, contributes to the normal functioning of the intestines and thyroid gland. Therefore, in winter, this fruit must be present in the diet of every person.

Persimmon has a lot of beta-carotene. Everyone knows that pumpkin and carrots are rich in this vitamin. However, persimmon contains much more beta-carotene. A fruit weighing 200 grams replenishes half of the body's daily requirement for this vitamin.

Unsweetened, with a tart taste, persimmon has less glucose and fructose than other varieties, but tannin, on the contrary, contains more. These are tannins, the excess of which in the body adversely affects he alth.

What explains the astringent taste of persimmons?

Fruits,collected from one tree, they can be both astringent and without this unpleasant tart aftertaste. How does this explain how to choose a persimmon in this case?

Astringent fruits have no pit inside. Those with pits are not tart and won't tangle even if they're not quite ripe.

Persimmon varieties

Persimmon flattened shape with chocolate pulp and dark stripes on the skin is called "Korolek". The astringent fruits of this variety are extremely rare.

Persimmon in the shape of a heart is "Shahinya". It is her experts who consider the best variety to date. How to choose the right persimmon of this variety? The weight of the fetus, as a rule, is 200-300 grams, the color is bright orange with a reddish tinge. On the translucent skin there are black thin cobweb rings, and the more of them, the better.

Persimmon "Sharon" - a fruit in which the tannins that cause astringent taste are removed by a chemical method. At the same time, the fruit retains all the beneficial properties and does not have astringency. This is a hybrid of apple and persimmon.

"Rossiyanka" is grown in the Nikitsky Botanical Garden in the Crimea. Differs in the small size and weight up to 70 grams. The pulp is slightly tart in taste, reminiscent of jam in consistency.

"Bull's heart" - a large fruit up to 250 grams without stones. Unripe, it has a pronounced tart taste.

How to choose a persimmon without astringent taste?

If persimmon knits, it canmean only one thing - the fruit is not ripe. It is not only unpleasant in taste, but also inferior in the amount of vitamins to a ripe fruit. It also contains tannins - tannins. They are what give the fruit its astringent taste.

How to choose a sweet persimmon, ripe and juicy? The advice of experts will help you figure this out.

1. First of all, you should pay attention to the fruit leaves. If they are green, then the taste of the persimmon will be astringent, and the fruit itself is not yet ready to be eaten. Conversely, if the leaves are dry, then it is likely that the fruit is ripe and can be eaten.
2. Sweet persimmons have web-like stripes and small black marks next to the stalk. Fruit that does not knit is heart-shaped or flattened.
3. Persimmon may have small dark spots. There is nothing wrong with this, and such a fruit is quite possible to eat. But if the spots are large, then this is due to improper storage or transportation, as a result of which dangerous biochemical processes began inside the fetus. It is forbidden to eat such persimmon. How to choose a fetus to exclude the possibility of poisoning? Do not buy fruits with large dark spots.
4. If the persimmon is hard, most likely it is unripe. The sweet, ripe fruit is bright orange instead of yellow and has a soft texture.

Obvious signs suggesting how to choose a persimmon that does not knit:

• saturated color;
• thin, shiny, translucent peel;
• jellycore.

Listen to the recommendations presented - and choosing a ripe fruit will not be difficult, while a he althy persimmon will delight you with a pleasant sweet taste and bright color.

How to choose persimmon "Korolek"?

Contrary to popular belief, persimmon varieties "Korolek" can also knit. You can determine the quality of the fruit by cutting it in half. If there are no bones inside, then the buyer is likely to be disappointed. How to choose persimmon "Korolek" so that it does not knit?

It turns out that in practice this is not at all easy to do. Often, under the guise of persimmon "Korolek", they sell the fruits of another, less tasty variety. To do this, the fruit is placed for a couple of hours in the freezer. After the persimmon is defrosted, it will already lose both its original color and taste.

Signs by which you should choose the fruits of the "Korolek" variety:

• spherical, slightly flattened shape;
• dark orange brown;
• soft, springy when pressed, fruit;
• there are bones;
• brown streaks inside;
• sweet, slightly tart taste.

Tips for choosing Sharon persimmons

This persimmon variety was bred in Israel. Its peculiarity is that the fruits never have a viscous taste. The fruit of this variety is subjected to the method of chemical ripening. With the help of alcohol and carbon monoxide, the tannin in the fruit binds to an insoluble form. In this way, it is possible to get rid of viscositypersimmon.

How to choose the fruits of the "Sharon" variety? The signs are as follows:

• large fruit;
• spherical, rarely oval;
• bright orange color;
• hard fruit;
• does not have pits (tartness is removed artificially);
• light flesh;
• sweet taste.

How to make persimmon less astringent?

Unpleasant astringent taste can for a long time discourage the desire to buy and eat such a he althy bright orange fruit. How to choose a persimmon is already known, but still there are situations when you bring an unripe fruit home from the store.

What to do in such cases?

1. Leave the persimmon at room temperature for 5-6 days to ripen. After that, you can make sure that there is no trace of the astringent taste.
2. Send to the freezer for a day. After the specified time, transfer the fruit to the refrigerator for gradual defrosting. Thawing is also allowed at room temperature, but the fruit may lose its presentation.
3. If there is an assumption that the persimmon will knit, it should be put in a plastic bag along with a couple of apples and, tied tightly, left on the table at room temperature for 48 hours. In two days, the persimmon will ripen and delight with a pleasant sweet taste.
4. For ordinary persimmons with a tart taste, the "alcohol" method of getting rid of viscosity is sometimes used. It consists in the fact that an ordinary needle is dipped in alcohol, and then the fetus is pierced in several places.
5. Toto rid the persimmon of astringency, it can be dried in the oven. To do this, the fruits are cut into slices half a centimeter thick and sent to the oven, heated to 45 degrees, for 7 hours.

These tips will help you get sweet and tasty fruit.