How To Choose A Persimmon
Author: Nia Rouseberg
Time for reading: ~2
minutes
Last Updated:
December 03, 2022
Autumn is one of the richest seasons for fruits and vegetables, including persimmons. Let's find out what to pay attention to when buying fruit.
Autumn is one of the richest seasons for fruits and vegetables. Many fans of persimmons look forward to the end of summer, when this fresh and ripe seasonal fruit will finally appear on the shelves. However, it is not always easy to choose a persimmon so that it is sweet and not sticky.
Let's find out what to pay attention to, what types of persimmons there are , and what is actually a kingfish .
In autumn, the counters of markets and shops burst with bright fruits of various varieties, the Instagram feed flies with still lifes in the yellow-orange range, and restaurants update their menus with seasonal dishes with persimmons - from salads to desserts. Persimmon tastes good on its own: what is worth is the honey Azerbaijani king - a chocolate variety with characteristic patterns - cracks on the crown.
How to determine whether a persimmon will be sweet
First of all, you need to learn how to choose persimmons . The harder it is, the more likely it is that the fruit will set . This often happens with Abkhazian persimmons : it must be soft, this guarantees its sweetness. But with Spanish everything is the opposite: this variety has a rich yellow-orange color, and the fruits themselves can be bitten like an apple, without fear of unpleasant astringent sensations.
What to do if you bought an unsuccessful persimmon
If it turned out that you seem to have chosen persimmons according to all the rules, but it still shriveled, then just put it in the freezer for a day and a half: the fruit will become softer, sweeter, and the viscosity will disappear. If persimmons are slightly astringent, do not immediately rush to the freezer: fruits with a slightly astringent taste are very useful for the health of the thyroid gland.
How to distinguish a Spanish persimmon from a kingfish
Somewhere in November (depending on the weather), domestic varieties also ripen. And the Spanish persimmon , which, in addition to the natural environment, also grows in numerous greenhouses, can be found on store shelves almost all year round.
Spanish persimmons are generally large, glossy and almost always sold quite hard, but they almost never knit. Uzbek and Azerbaijani persimmons reach us mostly ripe, the fruits have a smaller shape with a sharp tip and a more orange, dark, saturated color, they are soft to the touch, even one gets the impression that they slough off when pressed, the juices inside the fruit press against the skin . There is a small variety of persimmon - a candle, like a finger, it is sweet. They bring fruit from Azerbaijan and Uzbekistan.
Korolek is also a type of persimmon that practically never knits. Inside, such a fruit is always darker, which is why the name of the variety is chocolate. Korolek - a girl - with small darkenings at the nose, she will knit a little: a boy - with circular divorces from the bottom around the center, never knits. Better take them.