Contents
What kind of persimmon is
All varieties of persimmon are divided into two types -, or persimmon itself, and.
Regular persimmon loses its astringent flavor only after full ripening, when its pulp acquires a jelly-like consistency. But the “kinglet” does not knit in principle: it is always sweet and tender, even if it is a little unripe. However, there is one “but”. If pollination has occurred and seeds have formed, then the “kinglet” ripens strong, sweet and tasty, inside – brown (for this it is also called “”). If there was no pollination, the seeds are not formed, and instead of a chocolate “crust”, tart, astringent fruits are obtained. Quite nutritious, but rather tasteless. Moreover, their taste no longer depends on the ripening period: early ripening, mid-ripening, and late-ripening varieties can be tart.
Choosing a persimmon: 4 signs of a ripe persimmon
1. Soft side. Try to choose soft-barrel persimmons.
2. Dry stalk. Look at the stalk: both the leaves and the stalk itself should be dry and brown in color.
3. The optimal choice is a kinglet. The “chocolate” bean can be recognized by its characteristic auburn skin color and brown flesh with even darker veins. As a rule, these are small, round fruits.
4. Thin skin. Amazing-tasting persimmon of the “shahinya” variety – bright, large, in the shape of a heart. But this is not a “kinglet”, which means that if the fruits are unripe, they may have an astringent taste. A ripe “shahinya” can be distinguished by a translucent skin with thin black rings: the more there are, the more ripe the persimmon. In Central Asia, they say that ripe persimmon should be soft, with a smooth, shiny, thin translucent skin.
How to help persimmon ripen
1. Place in a cardboard box or paper bag along with ripe bananas. And after about a day, the persimmon turns bright orange.
2. Put the persimmon in a plastic bag with apples or tomatoes. These fruits release ethylene gas, which will cause persimmons to ripen faster.
3. Hold the persimmon for 10-12 hours in warm (30-40 ° C) water, and the astringent taste will go away.