Who among you did not wince from the astringent bitterness of an unripe persimmon? And how good and pleasant is the sweetness of the ripened fruit! Regardless of the variety of this fruit, persimmon is much tastier when it is fully ripe. Fortunately, this fruit does not need a ripening stage at harvest. If you have fruits that need to be brought to perfection, this can also be done indoors.
First you need to feel the fruits and slightly squeeze them to determine maturity. Persimmon, which can already be eaten, should be soft. Pay attention to the size and color of the persimmon. The fruit, as a rule, is from 3 to 9 centimeters in diameter, its color is yellow-orange with a red tint. If you’re unsure about the ripeness of a persimmon, try one persimmon.
Place the persimmon in a dark bag along with the apple and banana. Apples and bananas release ethylene gas, which speeds up the ripening process. Keep fruits at room temperature.
Wrap the bag and the persimmon will ripen in three or four days. After ripening, store persimmons in the refrigerator separately from other fruits. Within three days it must be eaten.
It is a known fact that frost helps persimmon ripen, because it is not in vain that they try to collect it in the first days of winter. Place fruit in the freezer for 24 hours. After defrosting, the tart taste will disappear, and the pulp will become soft and fleshy.
You can, on the contrary, hold the fruits in warm water for 12-15 hours, about 40 degrees. This will also help the persimmon become sweet and juicy.
Persimmon contains many useful vitamins and minerals, such as iron, magnesium, potassium, calcium. It strengthens the walls of blood vessels and improves vision. It is advised to eat this fruit for weakened patients and all people during the outbreak of winter colds.