In the cold season, many people want to pamper themselves with something tasty and healthy at the same time. In this case, such a wonderful fruit as persimmon is perfect. After all, sweet ripe persimmon not only very tasty, but also has a lot of substances, vitamins and minerals useful for the body.

It is rich in calcium and iron, therefore it increases blood hemoglobin, prevents anemia and anemia.

Beta-carotene contained in persimmon helps to strengthen vision, slows down the aging process, reduces the likelihood of oncological diseases... Therefore, persimmon is recommended for people who smoke.

Persimmons also contain iodine, so its use reduces the risk of inflammation of the thyroid gland.

Moreover, this wonderful fruit has a diuretic effect and serves as the prevention of urolithiasis.

Persimmons are very nutritious as they contain a large number of glucose and sucrose. Therefore, this fruit should be used with caution by people who are sick diabetes mellitus.

There are several hundred varieties of persimmons, differing in shape, color and size. But in most cases, if the fruits are not quite ripe, they will have a not very pleasant tart and astringent taste. Therefore, if you want to enjoy sweet, tasty and impatient persimmons, first of all, you need to choose only fully ripe fruits, the pulp of which has a jelly-like consistency.

The only exception is such a kind of persimmon as "kinglet". The fruits of this variety are dark orange on the outside and brownish on the inside. This persimmon has a delicate sweet taste even if the fruit is not quite ripe. But in the case of the "king", there is one nuance. If pollination has occurred and seeds have formed, then a good, sweet and delicious fruit... If there was no pollination, then tart, astringent fruits are obtained. They are quite edible, but rather tasteless.

Signs of ripe persimmons

1. The surface of the fruit is smooth and shiny.

2. The skin is thin and translucent.

3. The more brown stripes on the persimmon, the sweeter it is.

4. The pulp should have a jelly-like consistency.

5. The fruit should be soft to the touch.

6. A good ripe persimmon always has a dry stalk with dried leaves of brown or brown color.

If you did buy an unripe tart persimmon, there are several ways to make it sweet. Unripe persimmons contain tannins. It is these substances that give the astringent tart taste, which will help get rid of the following steps.

Ways to make persimmons sweet

1. Fruits can be frozen by placing them in the freezer for 10-15 hours. After thawing, the persimmon will become soft and sweet.

2. The second way is to put persimmon in warm water(30-40 ° C).

3. You can also put persimmons in a bag with tomatoes or apples. The fact is that both tomatoes and apples emit ethylene, which promotes the ripening of persimmons.

4. You can get rid of astringency by placing persimmons in an alcoholic liquid.

5. Finally, tart persimmons can be wilted or dried. It will become quite edible. But you shouldn't cook compote from dried persimmon. On contact with water, the tart astringent taste may return.

We wish you a good choice!

The kinglet has a delicate texture and sweet taste when pollinated and seeds are formed in it. If this does not happen, the taste of the berry leaves much to be desired, in addition, astringency appears. The “correct” bead is dark orange on the outside and brown on the inside. Because of this feature, it is also called chocolate.

The third variety appeared as a result of crossing persimmon and apple. Sharon is the only persimmon variety that does not knit under any circumstances. The shiny rind here is combined with a fairly firm pulp, reminiscent of ripe apple... Maturation and long-term storage only improve the taste of Sharon.

"Astringent" properties also depend on the degree of ripeness of the fruit. Common persimmons lose this trait as soon as they reach full ripeness. Such a berry becomes soft and jelly-like inside. A pollinated beetle gains only sweetness with ripening, but a non-pollinated beetle will "knit", despite the degree of ripeness and ripening period.

How to distinguish between different varieties of persimmons and choose a sweet and delicious variety

The varieties and varieties of berries, although they are similar at first glance, still have differences. They relate to shape, size, color. Some of the features can be seen in section. Most often, on the counter of a store or in the market, you can see the cut fruit.

What features you need to pay attention to when choosing a persimmon:

Advice. In order to unmistakably buy a persimmon that does not knit, it is better to opt for a variety of korolek or sharon. In the case of regular persimmons, it is better to trust a trusted seller or try before buying.

How to prevent persimmon from knitting

What to do if an unpleasant feature of the berry was discovered after the purchase? There are some simple recommendations in case you fail:

1. Place fruits in. A few hours spent at sub-zero temperatures will make the berry tasty and relieve astringency. It is necessary to wait until it freezes, and then defrost it.
2. Place in warm water. Prolonged contact with the liquid will lead to the fact that the tinin leaves the persimmon, and with it the astringent properties will go away. The water temperature should be between 30 and 40 degrees, and the immersion time should be 10-12 hours.
3. Place in a bag with apples or tomatoes. The secret of this method lies in the ability of the latter to release ethylene. This gas stimulates rapid ripening and can remove astringency from persimmons.
4. Piercing the fetus with a needle dipped in alcohol will also work. A few punctures are enough.
5. A radical method is to dry the berries. Subjected to this procedure, they get rid of astringency. You can use a special one, or by placing the cut pieces in the open air.

Attention! Dry persimmon will be non-viscous only until it comes into contact with water. Therefore, it is not recommended to cook compotes or use other liquid-related cooking methods.

Choosing a tasty and juicy persimmon, devoid of astringency, is not an easy task. However, there are proven ways to help you distinguish between varieties and find a berry with the desired properties. A win-win- sharon. In most cases, the kinglet fits this criterion, however, you should not choose berries with seeds and without a brown "soul". The regular persimmon requires more attention. It is important here to monitor the degree of ripeness and not buy green or overripe fruits. If, nevertheless, a mistake was made when choosing, you can apply one of the methods of "forced" ripening of the fetus at home.

How to choose a persimmon: video

Suffering from what up summer season vegetables and fruit is still far away and cannot be found either in your own garden or on the counter of a store of fresh strawberries and cherries? Not worth it! The season of persimmons has already begun, the harvest of which is harvested from October to December. But only the choice of it must be taken seriously: a beautiful-looking fruit can turn out to be "viscous" and practically inedible.

Natalia Goryainova
product expert, administrator of a grocery store, Moscow

- Currently, there are over 1500 varieties of persimmon. On the territory of the former USSR, 7 varieties of this sunny fruit are grown. Persimmons ripen in 3 stages: early varieties- in the first half October, then in early November, and the latest in December. Depending on the variety, the weight of the fruit can range from 80 and even up to 500 g, and the color changes from yellow-orange to dark red.

But still, in principle, persimmons are divided into 2 types: astringent and non-knitting. Astringent varieties are edible, but only when fully ripe and mashed. If we talk about a non-knitting persimmon, Russia knows such a representative of it: the Korolek variety, or Chocolate.

What happens

1 Caucasian persimmon (common)

Only this species grows within the former USSR. The fruits are small, tart, astringent, but rich in sugar and vitamins. It tastes like dates.

2 Japanese persimmon (oriental)

This variety is the most common. The fruits of this species are large, slightly tart during ripening, but at proper storage often this viscosity is lost. This type of persimmon is very sweet and delicious.

3 Persimmon Korolek (Chocolate)

This persimmon is called Chocolate not because of its taste, but because of its color. The fruit is similar in shape to a tomato and changes color from green (unripe) to brown (ripe). Ripe "korolki" have a creamy pulp, they are unusually fragrant, sweet and tasty.

7 secrets of the "correct" persimmon

1 The fruit should be slightly lighter than dark red. The color of real persimmon is rich and bright.
2 Tastier than round or round persimmon.
3 You should not buy a fruit with a damaged skin, a ripe persimmon always has a smooth and shiny surface. And if you notice dark stripes and spots on the skin, this is a signal that her mistress has begun to deteriorate.
4 If you are not going to eat persimmons immediately upon arrival home, choose strong fruits. They will ripen by the time you have the desire to enjoy them.
5 The stem and leaves of the “correct” fruit are dry and dark in color.
6 The sides of the fruit should be soft - this persimmon will not "knit".
7 Lovers Korolek varieties should remember that most often its representatives are hard to the touch. They need to be chosen by color: ripe persimmons have a dark orange peel, not light orange.

If you bought an unripe persimmon

Persimmons must be stored very carefully, preferably frozen, taking care not to damage the shell. By the way, freezing is one of the better ways get rid of the astringency of the fruit and astringent taste caused by the tannins and tannin in red wine and tea... Another way is to put the fruit in warm water for 12 hours. Persimmons can be put in one bag with apples, tomatoes or bananas: it will ripen faster under the influence of the natural gas emitted by these fruits - ethylene.

Interesting

The acquaintance of Europeans with persimmon took place only 100 years ago. In the Caucasus, for example, the first collection of 12 trees exported from Japan appeared in Batumi only in 1896. Seriously, the cultivation of this crop has been taken up only in recent decades.

Alexander Erkhov
Deputy Chef of a deli, Moscow

- Usually persimmon is eaten as an independent fruit, but you can add culinary "colors" to this wonderful fruit... It can be watered lemon juice, add cream or sugar, or simply sweeten. I recommend using persimmon pulp for salads, jellies, baked goods, or puddings. Also try mixing it with ice cream or yogurt, or for an exotic salad dressing - with melted cheese. orange juice, honey and a pinch of salt.

Ripe persimmon is the sweetest fruit: glucose and fructose make up 1/4 of its mass. Two or three fruits can satisfy hunger, and by nutrients persimmon is not inferior to either figs or grapes. Many even eat dried persimmon with tea instead of sweets. Persimmons can be mashed and made into a great sauce for curd casseroles... Just chop the fruit finely, mix with cottage cheese, sugar and flour - and the base for cheesecakes is ready. If you want to surprise your guests, prepare a natural persimmon sorbet. Peel the fruits, put in the freezer for 30 minutes, grate on coarse grater, then place tightly in a cocotte maker and freeze for an hour. And persimmon will not be superfluous as part of hot dishes. Add a few slices of dense persimmon to the baked chicken at the end of cooking: the fruit will become very soft, the chicken will be soaked in juice, and the dish will be fragrant and bright. In 100 g of persimmon - about 60 kcal, so those who are on a diet, I advise you to eat it, but not get carried away.

persimmon curd pie

How to cook:

1. Heat cottage cheese and butter to room temperature temperature and stir. Mash with sugar, vanilla and starch. Put 5 tbsp. l. semolina, stir. If the mass turns out to be too liquid, add more semolina.

2. Wash the lemon, cover with water and cook for 5 minutes.
Drain the water, pour fresh water and cook again for 5 minutes. Do this operation three times - this will eliminate the specific bitterness.
Cut the lemon in half, squeeze out the pulp and remove the seeds.

3. Wash the persimmons, cut and remove the seeds.
Put persimmon and lemon (pulp and skin) in a blender along with sugar and starch. Whisk until smooth. In the absence of a blender, scroll the persimmon and lemon through meat grinder.

4. Lubricate the bottom of the mold vegetable oil and sprinkle with semolina.
Lay out curd dough and flatten. Pour the filling over it. Place in an oven preheated to 180 ° C for 35-45 minutes.

500 g cottage cheese, 100 g butter, 0.5 cups of sugar, 1 tbsp. l. with a slide of starch, 5-7 tbsp. l. semolina, vanillin.

Filling: 1 lemon (180 g), 500 g persimmons, 1/3 cup sugar, 2 tbsp. l. starch

Many fruits and berries have long since departed, but the season of persimmon is coming - a delicious and unusually healthy fruit. It is in the cold season that persimmon becomes a real savior from colds and viruses. Its brown pulp contains many trace elements and vitamins.

Why ripe persimmons are useful

A large amount of iron is a preventive measure against anemia, as it increases hemoglobin. Beta-carotene strengthens vision and reduces the risk of cancer. Aging processes slow down when regular use at least one persimmon fruit. And for smoking people bright orange fruit - just a godsend! The removal of toxins from the body will be active, thanks to healing properties persimmons.

For those who work hard and are constantly under stress at home, persimmon is a supplier of magnesium - such a necessary brick for normal functioning. nervous system... Potassium helps to cope with diseases of the cardiovascular system. The high iodine content reduces inflammation in the thyroid gland.

It is noticed that persimmon has a decongestant effect, expelling excess fluid from the body. Sunny fruit tones up, improving mood and appetite. But remember that persimmon contains a lot of glucose, and diabetic patients should eat it with caution. But pregnant women are advised to eat several pieces a day - persimmons are very nutritious, and the mother will eat up, and the baby will receive the vitamins he needs.

What is persimmon

Hundreds of varieties, varying in skin tone, taste, shape and size - and all this is persimmon. But any of the varieties, if removed from the tree unripe, will get stuck in the mouth - an astringent, unpleasant taste distinguishes unripe persimmon from mature. The inside of a ripe persimmon resembles honey jelly - transparent, viscous, amber and incredibly sweet. But you will not try every fruit on the market, so we will teach you to choose ripe persimmons by their appearance.

By the way, there is another persimmon variety - kinglet. Its consistency is always firm, dark brown in color with black blotches. Even when not quite ripe, the kinglet is quite sweet, crunchy and tasty. However, it has been noticed that the fruit of a beetle without seeds (black moon-shaped seeds) will be tart and astringent, like an unripe persimmon.

How to buy ripe persimmon

• Skin ripe fruit translucent, and the surface is shiny, smooth.
• Look at the brown rings, the more there are, the sweeter the persimmon.
• Press with your finger - the fruit should be soft.
• The pulp of a good persimmon is like jelly.
• The stalk must be dry, the leaves are brownish-brown.

How to make a tart persimmon sweet

No one is immune to a bad purchase, and even connoisseurs of persimmon can buy unripe fruits. Do you really have to throw out this beauty? Of course not. Exist interesting ways, and they are associated with getting rid of tannins - substances that give a tart taste.

• The most popular and common way is to throw persimmons in the freezer for a day. When you defrost it, there will be no trace of bitterness.
• Warm water (no more than 40C) - if you put fruits in it for 10 hours, they will become sweet.
• Put astringent persimmon in a bag with apples - they emit ethylene, and the persimmon will ripen quickly.
• Dip the persimmon in alcohol for a while.

We love persimmon for her beneficial features, and there are a lot of them! Persimmons are rich in beta-carotene, potassium, magnesium, phosphorus, calcium and iodine. This fruit prevents iodine deficiency, which can occur in any city dweller, because it is iodine that contributes to the proper functioning of the thyroid gland. Persimmons are recommended when there is a lack of iron in the body and when physical activity- it is full useful sugars and dietary fiber... Persimmon low acidity, therefore, it can be used by people with diseases of the stomach and gastrointestinal tract. And also this "winter" fruit has a low glycemic index, therefore does not cause spikes in blood sugar, and contains only 67 calories.

There are two main types of persimmons: persimmon itself and persimmon-king, and among them differ great amount varieties. Persimmon has a bright orange color with light pulp, in an unripe form it knits, but not in a ripe one. Ripe persimmons are very soft. The largest and sweetest fruits in the so-called royal persimmon, it has a slightly pointed shape. An ordinary persimmon grows if pollination has not occurred during flowering, a "kinglet" - if the flowers have been pollinated. That is, the "kinglet" is the same persimmon. Therefore, it so happens that both a persimmon and a beetle grow on the same tree. The fruits of the "king" are more rounded, and the color is darker. The flesh inside is also dark, yellow-brown.

Here are some tips to help you choose a sweet and ripe persimmon.

1. Buy persimmons in the market

You can always find the freshest persimmons in the market, and prices there are much lower than in ordinary stores. There is always a large selection of varieties and fruits of various quality and taste on the market. And if you usually buy a lot of products at once, you can ask the seller for a discount.

2. Choose for yourself

When buying from the market, you can always choose a persimmon yourself. Do not trust the seller with the choice - you may come across unripe, crumpled or cracked fruit.

3. Choose whole fruits

A persimmon with a broken skin is usually spoiled. In addition, bacteria can enter the fruit through the broken shell.

4. Pay attention to color

Usually ripe persimmons have a sunny hue - from bright orange to reddish brown. Ripe and sweet persimmon must be completely uniform color... If the fruit is light or green closer to the stem, you should not take it. Dark brown fruits can be taken only if their skin is not burst - such a persimmon, as we have already noted, most often turns out to be spoiled.

5. Do not judge the ripeness of a persimmon by its softness.

Depending on the variety, ripe persimmons differ in the degree of softness. A small Israeli persimmon "Sharon" (has a slightly square shape), when ripe, is hard and at the same time very sweet. But usually it appears on our shelves in the middle of winter. Now in the markets most of all "korolka" (light orange opaque fruits), persimmons " bull heart»(The largest) and fig (flat, sometimes in the form of a flower). They are brought to us from the nearest southern regions: Krasnodar Territory, Azerbaijan, Armenia, Uzbekistan. These types of persimmons should be very soft and almost transparent, then they will not knit and will taste like delicate marmalade.

6. Purchase cardboard boxes for shipping

This life hack will not help you choose delicious persimmon, but will help to take her home in good condition. In order to bring it whole and not turn into a solid puree, get yourself a small cardboard box (or several boxes) with low sides. So persimmon is not remembered and you can buy 2-3 kilograms of this delicious fruit at once.

7. Eat peeled persimmons

Due to transportation on major highways, exhaust gases and other dirty compounds settle on the surface of persimmons. Therefore, even if you are impatient, we advise you to peel the persimmons first and only then enjoy this fruit.