Persimmon is a seasonal fruit. The appearance of it on sale means the onset of cold weather, as it usually goes to store shelves in late autumn and early winter. Due to the juicy pulp and unique taste, persimmon is very popular. But amid a huge variety of varieties of this fruit, astringent fruits come across. It even happens that persimmon sticks its mouth too much. How to choose the most juicy and delicious items?
Why persimmon knits mouth: about the main reasons
It turns out that the choice of the desired variety is of great importance. Knowing this, you can determine which persimmon knits a mouth. Each of the species is characterized by special properties and taste:
1. Caucasian. Dense large fruits are the first to go on sale. By color, they have a yellow tint rather than orange. The taste of the fruit of this variety is the most astringent and astringent. Perhaps only real gourmets will like such fresh persimmon without additional processing.
2. Chocolate. Another, more often used, name is “kinglet”. Delicate brownish fruits not too large have a sweet and juicy flesh. It can be consumed immediately, as it is, you can say, “honey” in taste and moderately astringent. With a sufficient degree of maturity, it is an excellent product in terms of product characteristics, the most popular of all varieties of persimmons.
3. Eastern. The fruits are usually medium in size and bright orange in color. A little inferior in taste to the king. Often after it, an unpleasant aftertaste remains for a long time. Why does this persimmon knit? The fact is that it is almost always sold a little unripe, which makes the fruit too tart.
The fruits of any of these varieties contain a substance called tannin, which gives the fruit a specific astringent taste. Its greatest concentration is in the peel. The content in the pulp depends on ripeness. If the fruits were picked on time, and not significantly ahead of schedule, then their taste will be much better.
What to do if persimmon knits a mouth ? Ways to eliminate astringency
- The most common way with the astringent taste of the fruit is to freeze it for a while (10-12 hours). After thawing, the fruits can become very soft, so they are eaten with a spoon.
- Try to hold persimmons in slightly hot water (35-40 ° C) for 8-10 hours. At the same time, the astringent tannin will go into solution, and with it, excessive astringency.
- Peeling the fruit from the peel is another treatment option if persimmon knits a mouth. The picture below illustrates how to remove the bitter skin, which hides a palatable and juicy pulp. This is easy to do after thawing a frozen fruit. Very ripe persimmons can be served by setting on a small deep plate or stand. In this case, the fruit is eaten with a spoon, immersing it in the place of extraction of the stem.
- Some clever housewives put the fruit in a bag along with apples that produce ethylene, which helps ripen. Persimmon after processing becomes quite natural way more sweet and soft.
- An interesting “adult” method is multiple injections with a syringe through which alcohol or brandy is injected. Mixing bitterness allows you to prepare an original and piquant dessert.
- Drying the fruit completely eliminates astringent taste and astringency. But with this method, the juiciness of the sun fruit disappears.
Choose your processing option and enjoy vitamin fruits with attractive orange flesh!