Persimmon is a seasonal fruit.The appearance of it on sale means the onset of cold weather, as it usually arrives at store shelves at the end of autumn and early winter. Thanks to juicy pulp and unique taste, a persimmon is very popular. But among the huge variety of varieties of this fruit come across tart fruits. Sometimes even a persimmon knits the mouth too much. How to successfully choose the most juicy and delicious specimens?
Why does a persimmon knit a mouth: omain reasons
It turns out that the choice of the right variety is of great importance. Knowing this, you can determine which persimmon knits the mouth. Each of the species is characterized by special properties and taste qualities:
1. The Caucasus.Dense large fruits are the first to go on sale. By color they have a yellowish tint rather than orange. The taste of the fruit of this variety is the most astringent and astringent. Perhaps, only real gourmets will like this fresh persimmon without additional processing.
2. Chocolate.Another, more often used its name - "korolev". Delicate brownish fruits of not too large size have a sweet and juicy pulp. Can be used immediately, since to taste it is, you can say, "honey" and moderately astringent. With a sufficient degree of maturity, it is a product that is excellent in terms of product characteristics, the most popular among all varieties of persimmons.
3. Eastern.Fruits are usually medium in size and bright orange in color. Slightly inferior to the taste qualities of the korolku. Often after it for a long time there is an unpleasant aftertaste. Why knit a persimmon of this sort? The fact is that almost always it is sold a little unsuccessfully, which makes the fruit too tart.
The fruits of any of the varieties listed containa substance called tannin, which gives the fruit a specific astringent taste. The greatest concentration is in the skin. The content in the pulp depends on ripeness. If the fruits were collected on time, rather than significantly earlier, their taste will be much better.
What to do if a persimmon knits a mouth? Methods for removing astringency
- The most common way with astringent taste of 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 a persimmon in slightly hot water (35-40 ° C) for 8-10 hours. At the same time, the astringent tannin will leave in solution, and with it excessive tartness.
- Cleaning the fruit from the peel is anotheroption treatment if the persimmon knits the mouth. The picture below shows how to remove a bitter skin, under which a pleasant to taste and juicy pulp lies. This is easy to do after thawing the frozen fruit. A very ripe persimmon can be served by placing it on a small deep plate or stand. In this case, the fruit is eaten with a spoon, immersing it in the place of excavation of the peduncle.
- Some smart housewives put fruit inpackage with apples, which secrete ethylene, which contributes to ripening. Persimmon becomes after processing in a completely natural way more sweet and soft.
- An interesting "adult" method is repeated piercing with a syringe, through which alcohol or cognac is introduced. Mixing bitterness allows you to prepare an original and spicy dessert.
- Drying the fruit completely eliminates astringent taste and astringency. But with this method, the juiciness of the sun fruit also disappears.
Choose your treatment option and enjoy the vitamin fruit with an attractive orange pulp!
