Unripe persimmon: how to bring to maturity, does it ripen at home

There are many ways to ripen persimmons at home. The easiest option is to put in warm water or in the freezer. Then the fruit can be eaten after 10-12 hours. But in order for the taste and texture to be especially pleasant, it is better to put the fruits in a bag with apples or tomatoes and wait a few days. There are other ways to ripen. People suffering from constipation and other digestive disorders should not eat unripe fruits.

Signs of an unripe persimmon

Unripe fruits have a number of characteristics:

• greenish-yellowish color;
• small sizes;
• the peel is dense, strong, even with strong pressure it is not deformed;
• the surface is smooth, no cracks;
• if cut, you can see unripe bones;
• the pulp on the cut is light, the consistency is very dense;
• the taste is noticeably astringent, tart, unpleasant.

Such a persimmon must be allowed to ripen. You can determine ripeness by the opposite signs – the fruits increase in size, their peel softens, the taste becomes soft, does not knit. The color changes to orange, “pumpkin”, and the tail becomes dry and dark.

Is it possible to eat unripe persimmon

Unripe persimmon is undesirable, because it has an astringent taste (due to the high content of tannins) and a fixing effect. At the same time, tannins serve as a protective agent – because of them, animals do not eat unripe persimmon, allowing it to ripen.

Unripe fruits are categorically contraindicated for the elderly, as well as for patients with chronic digestive diseases, a tendency to constipation. The prohibition group includes pregnant and lactating women. And for children under two years old, this fruit should not be given even in ripe form.

If you eat a few unripe fruits, various symptoms may appear:

• feeling of heaviness in the stomach;
• colic in the intestines;
• exacerbation of chronic diseases – gastritis, colitis and others;
• indigestion.

In extreme cases, you will have to seek emergency medical help – similar situations are observed in real medical practice.

Unripe persimmons should not be consumed – they must be allowed to ripen

Will the green persimmon ripen in the future?

The fruits may well ripen on their own. To do this, they are placed in a cool place at a temperature of 0-2 degrees, for example, on the bottom shelf of the refrigerator. It can also ripen at room temperature. Therefore, if you pick a green persimmon, it will ripen, lying in a basket next to other fruits. To do this, it should be wrapped in a plastic bag. But the process will be quite slow. There are several ways to speed it up.

How to bring an unripe persimmon to maturity

You can ripen green persimmons at home both naturally and with the help of other means, such as warm water or lime solution.

natural way

Persimmon of all varieties does not differ in good keeping quality and transportability. Therefore, these fruits are harvested while still green and allowed to ripen on the way, as well as during storage in the store. Semi-ripe or even green fruits are often found on the shelves.

They can also be purchased and left to ripen naturally:

1. Put in the refrigerator on the bottom shelf and let lie down for a few days.
2. Leave at room temperature in a well-ventilated area.

Warm water

You can get rid of the unpleasant astringent taste by holding the fruits in warm water (37–40 degrees, your hands should be a little hot). Persimmon is put to ripen in a bowl, poured with warm water and left for 10-12 hours. This is one of the easiest and fastest ways.

If the skin has softened, the maturation processes are already underway. As soon as the fruits change color, they can be eaten.

You can ripen persimmon quickly enough by putting it overnight in warm water.

Ethanol

To speed up the process, you can take a needle, disinfect it in ethyl alcohol, vodka or other strong alcoholic drink. Then make a few punctures in the peel and leave to lie down for several days at room temperature. Alcohol in this method is needed only as an antiseptic – the ripening process will go precisely due to damage to the peel.

There is another way: finely chop unripe fruits into pieces and put them in a container where alcohol used to be (only the smell should remain, without liquid). Seal with a lid and let stand for a week at room temperature. You should not be afraid of the smell of alcohol – it will disappear (for this you need to open the lid and simply put the pieces of already ripened pulp on the table).

Freezer

A freezer will also help ripen the fruit. They are washed, dried thoroughly and laid out in a chamber for 10–12 hours. Then take out and thaw at room temperature. The advantage of this method is its simplicity and speed. But during freezing and thawing, persimmon fibers are destroyed. As a result, the consistency becomes very soft, mushy. Therefore, such fruits are not served on the table – they are eaten immediately.

With other fruits

Another effective way to help fruits ripen is to hold them in a bag along with any apples (green, yellow, red) or tomatoes. These fruits emit the gaseous substance ethylene (C₂H₄), which allows the persimmon to ripen in 3-4 days. The method is convenient not only for its simplicity, but also because it allows even completely green fruits to ripen.

If you put a green persimmon in a bag of apples and leave it at room temperature, it will ripen in 3-4 days

From above, you can cover with a film or bags, but not hermetically. Ripening also takes 3-4 days.

Carry out the solution

If there is slaked lime, you need to take half a glass of powder (100 g or 5 tablespoons) and dissolve in 1 liter of water at room temperature. Mix well and add fruits. Leave for 2-3 days (maximum for a week).

Which way to choose

Among the described methods that allow persimmons to ripen, you can choose any option. But if you need the process to go as soon as possible, it is better to put the fruits in the refrigerator or warm water. 10-12 hours are enough for ripening. For example, you can put at night and eat fruit in the morning. Moreover, if you use warm water, the fruits do not even have to be thawed.

However, accelerated methods are not the best option when it comes to richness of taste. Therefore, if there is time, it is better to put the fruits in a tight bag with tomatoes or apples. They need to be allowed to ripen for 3-5 days, but the taste of such fruits will pleasantly surprise you. In addition, they will retain a normal consistency and will not turn into gruel.

How to choose a persimmon

Choosing a ripe and juicy persimmon is quite simple. You can determine ripeness by external signs:

• color – rich orange or light brown;
• the surface is soft, and from all sides: if you press, there will be a dent that will not be restored;
• ponytails are dark, dryish;
• stem brown;
• the surface is smooth, there are no cracks (but brown-gray stripes of small sizes are allowed).

It is impossible to determine maturity by smell, since this fruit does not give a special aroma.

Ripe persimmon is soft, has a bright orange color

The picking time for persimmons is from the end of October to the beginning of December.

If the fruits were brought in September, most likely they are unripe. It is better to wait for the main wave of the harvest.

Conclusion

You can ripen persimmons at home in the freezer, lime solution, in a bag with other fruits. Often, fruits are simply left in the refrigerator and stored on the bottom shelf. This is a slow ripening method, since metabolic processes go better at room temperature. Therefore, it is recommended to purchase ripe or almost ripe fruits. Unripe persimmon should not be eaten. It knits strongly and almost does not give any taste. It is left to ripen, and then consumed fresh or for preparations.