How to choose a persimmon correctly?

"Food of the gods" - that's how the word "persimmon" is translated from the Greek language. Indeed, sometimes you can buy a very tasty persimmon. How to choose a ripe fruit, which has a pleasant taste, know not all. It is for this that the useful tips given below are prepared.

Useful properties of persimmons

The benefits of persimmon fruit have been known for a long time. It contains both ascorbic acid, and antioxidants, and a large amount of iodine. It strengthens the cardiovascular system, promotes the normal functioning of the intestine, the thyroid gland. Therefore, in winter, this fruit must be present in the diet of each person.

In a persimmon, there is a lot of beta-carotene. Everyone knows that this pumpkin and carrots are rich in this vitamin. However, in the persimmon beta-carotene contains much more. A fruit weighing 200 grams replenishes half the daily requirement of the body in this vitamin.

In unsweetened, with tart taste, persimmon is less glucose and fructose than in other varieties, but tannin, on the contrary, contains more. These are tannins, the excess of which in the body has a negative impact on health.

What explains the astringent taste of persimmons?

Fruits collected from one tree, can be both astringent, and without this unpleasant tart taste. How is this explained, how to choose a persimmon in this case?

Astringent fruits do not have bones inside. Those that contain a bone do not have a tart taste and do not crochet, even if they are not quite ripe.

Variety of persimmons

Persimmon is flattened with chocolate flesh and dark strips on the peel called "Korolek". Astringent fruits of this variety are extremely rare.

Persimmon in the form of the heart is the "Shahina". It is her experts who consider the best variety to date. How to choose the right persimmon of this variety? Fetal weight, as a rule, is 200-300 grams, color - bright orange with a reddish tinge. On the translucent skin there are black thin ring-spiders, and the more they are, the better.

Persimmon "Sharon" - a fruit in which tannins, which cause astringent taste, are removed by chemical method. In this case, the fruit retains all useful properties and has no astringency. It is a hybrid of apple and persimmon.

"Rossiyanka" is grown in the Nikitsky Botanical Garden in the Crimea. It is small in size and weighs up to 70 grams. The flesh is slightly tart to taste, reminiscent of the consistency of jam.

"Bullish heart" - a large fruit up to 250 grams without pits. In not ripe form has a pronounced tart taste.

How to choose a persimmon without astringent taste?

If a persimmon knits, this can mean only one thing - the fruit is not ripe. It is not only unpleasant to the taste, but is inferior in the amount of vitamins to the ripe fruit. It also contains tannins. They give the fruit an astringent taste.

How to choose a sweet persimmon, ripe and juicy? Experts will be able to understand this.

1. First of all, you should pay attention to the fruit leaflets. If they are green, then the taste of persimmon will be astringent, and the fruit itself is not yet ready for consumption. And, conversely, if the leaves are dried, then it is likely that the fruit is ripe and can be eaten.
2. On the sweet persimmon there are strips resembling cobwebs, and small black marks near the stem. A fruit that does not knit has a heart shape or flattened.
3. Persimmon can have small dark spots. In this there is nothing terrible, and such a fruit is quite possible to eat. But if the spots are large, then this is due to improper storage or transportation, resulting in dangerous fetal biochemical processes inside the fetus. It is forbidden to eat such persimmon. How to choose a fruit to exclude the possibility of poisoning? Do not buy fruit with large dark spots.
4. If the persimmon is hard, it is likely that it is not ripe. The sweet, ripe fruit has bright orange, not yellow, and a soft texture.

Explicit signs, suggesting how to choose a persimmon that does not knit:

• saturated color;
• Thin, shiny, translucent peel;
• Gelatinous core.

Listen to the recommendations presented - and choose a ripe fruit will not be difficult, while a useful persimmon will please you with a pleasant sweet taste and bright color.

How to choose a persimmon "Korolek"?

Contrary to popular belief, persimmon varieties "Korolek" can also knit. Determine the quality of the fetus by cutting it in half. If there are no inside bones, then the buyer will most likely be disappointed. How to choose a persimmon "Korolek", so she does not knit?

It turns out that in practice it's not easy at all. Often under the guise of persimmons "Korolek" sell the fruits of another, less delicious variety. For this, the fruit is placed for a couple of hours in the freezer. After the persimmon is thawed, it will already lose both its original color and taste.

Signs on which to choose the fruits of the variety "Korolek":

• Spherical, slightly flattened shape;
• Dark orange brown color;
• Soft, springy when pressed, fruit;
• There are bones;
• Brown veins inside;
• Sweet, slightly tart taste.

Tips for choosing persimmons "Sharon"

This persimmon variety was bred in Israel. Its peculiarity is that fruits never have a viscous taste. To the fruit of this variety the method of chemical ripening is applied. With the help of alcohol and carbon monoxide, tannin in fruits is bound to an insoluble form. In this way it is possible to get rid of the viscosity of persimmons.

How to choose the fruits of the variety "Sharon"? The symptoms are as follows:

• A large fruit;
• Spherical, rarely oval;
• Bright orange color;
• Solid fruit;
• Does not have pits (tartness is removed artificially);
• Light flesh;
• Sweet taste.

How to make a persimmon less astringent?

Unpleasant astringent taste can for a long time discourage the desire to buy and there is such a useful fruit of bright orange color. How to choose a persimmon is already known, but still there are situations when you bring home from the store an immature fruit.

What to do in such cases?

1. Leave the persimmon at room temperature for 5-6 days, so that it ripens. After this, you can be sure that there will be no trace of astringent taste.
2. Send to the freezer for 24 hours. After the specified time, put the fruit in the refrigerator for gradual defrosting. It is allowed to thaw and at room temperature, but the fruit can lose its presentation.
3. If there is a suggestion that the persimmon will be knit, it should be put in a plastic bag along with a couple of apples and, tightly knotted it, leave it on the table at room temperature for 48 hours. Two days later the persimmon ripens and will please with a pleasant sweet taste.
4. For a traditional persimmon with a tart taste, an "alcohol" method of getting rid of viscosity is sometimes used. It consists in that the usual needle is lowered into alcohol, and then pierced the fruit in several places.
5. To get rid of persimmons from astringency, it can be dried in the oven. For this, the fruits are cut into slices half a centimeter thick and sent to the oven, heated to 45 degrees, for 7 hours.

These tips will help you get a sweet and tasty fruit.