Persimmon is not very expensive, sold everywhere, sweet and moderately healthy. You just need to learn how to buy the right persimmon – soft and not astringent. This science is simple. But first – an educational program on the varieties of this fruit.
Light both outside and inside, the honey beetle is sweet, with hints of honey. Unless, of course, matured.
Yellow in color, the fruits taste like quince, apricot and apple. Sharon is a variety with a low content of tannin, a substance that is just responsible for viscosity. Therefore, Sharon hardly knits. Another feature (and plus) of the variety is the absence of seeds.
Moderately sweet variety, the taste of which has notes of ginger. The fruits of persimmon figs change color during ripening: initially orange, they gradually darken. Unripe persimmon knits a little, ripe – completely without tannins.
This variety is called chocolate not only because of the color of the skin. Ripe fruits – taste with hints of chocolate (and honey). Inside, by the way, this persimmon is light.
The fruits are shaped like a heart. The skin is orange and shiny, the flesh is fibrous, sweet, brown.
- The most delicious – or rather, the sweetest – are kinglets. Although this is not a guarantee. The main thing is to take moderately ripened fruits.
- The skin should be smooth and glossy, without cracks. If there are thin circular stripes on the skin – excellent, then the persimmon is ripe.
- A very hard persimmon is not an option, just like falling apart. Best of all, a fruit that sags if you press it a little with your finger.
- There should not be any spots on the persimmon. If they are, the fruit is either damaged or is already deteriorating.
What to do with astringent persimmon
If the purchased persimmon still knits, do not be discouraged. There are several ways to tone down tannins.
- Put the fruits in the refrigerator for a day. This will enhance the sweet taste and reduce the viscosity.
- You can do exactly the opposite – pour warm water and leave until morning.
- To make the persimmon ripen sooner, place a ripe apple or banana next to it. Better not just next to it on the windowsill or in a bowl, but in one package. The substance ethylene, released by bananas and apples, will speed up the ripening of persimmons.