The many-faced persimmon

Heart apple tree, winter cherry, gourmet choice, Chinese peach, divine plum - it's all about her, about the persimmon. On the shelves of shops and markets, it appears in October and until the end of winter remains a very useful treat, which helps to cope with winter avitaminosis.

To extract the maximum benefit from persimmon eating, you need to choose the right variety. And also be able to cook from it the right dish. After all, this fruit can be used not only in raw, but in many other types.

Beneficial features

Persimmon is a storehouse of vitamins A and C, natural sugars - fructose and glucose, fruit acids - apple and lemon. It has quite a lot of manganese, potassium, copper and iron. So this fruit is a powerful weapon against winter avitaminosis. It quickly quenches the hunger and at the same time is low in calories (62 calories in 100 g), strengthens immunity, helps overcome depression and insomnia, "fixes" the intestines in digestive disorders, normalizes blood pressure. Doctors say that eating 100 g of persimmon (1 medium or 2 small fruits) daily helps avoid atherosclerosis.

Be careful: do no harm!

But there is also a downside to the coin. Because of the abundance of sugars persimmon is contraindicated in diabetics and those suffering from obesity. Because of the fixing properties do not recommend it to use and people suffering from constipation. Contraindicated Persimmon and children under 3 years. The fact is that persimmon contains special substances - tannins, which, interacting with gastric juice, form a viscous mixture. As a result, in the baby's stomach, pieces of persimmons combine into one lump that greatly hinders the digestion process and can cause undesirable reactions.

Where does the astringent taste of persimmons come from?

This berry is distinguished by its astringent taste. Tanins are to blame for everything. But, as soon as the persimmon ripens, these substances disappear and the berry becomes sweet. Conclusion: there is only need of ripe fruits, especially since there are unripe fruits - it is dangerous for health.

And what to do if you bought a persimmon, but she knits? Do not rush to send in the trash - if the storage conditions are correct, the fetus may ripen.

Varieties

At a persimmon about 500 grades. The love and respect of Russians have been gained from about a dozen of them.

Chocolate bean

Round dark orange, sometimes brownish shades, with chocolate flesh - juicy delicious fruit. And the darker the flesh and the more seeds, the more the sweetheart is. And what is characteristic, even in an immature fruit there is not a hint of astringent taste. He remains sweet under any circumstances.

Mandarin persimmon (or honey)

In form it resembles a mandarin, to taste - honey, for which it got its name. Seedless. The flesh is always bright orange, and in the mature fetus it is soft, in consistence close to the jelly.

Chinese Persimmon

It is also called eastern or Japanese. The most common variety. To learn this sort is easy: along the entire length along the fruit there is a shallow groove. The taste is very specific: the tartness is present irrespective of the ripeness of the fruit, so the Chinese persimmon is necessarily astringent and astringent to the taste, it lacks sweetness. But if you hold it for awhile in the freezer, the viscosity and astringency will go away. True, it will not become sweeter anyway.

Sharon

This is not even a grade, but a hybrid is the result of crossing persimmon and apple. Fire-orange fruits to taste at the same time resemble quince, persimmon, apricot and apple. A hybrid was introduced in Israel in the Saron Valley, from where it got its name. In the fruits there are no seeds or seeds. Sweet and mature, and unripe fruit. In addition to the Israelis, sharon is cultivated by Azerbaijan and Spain. The Azerbaijani fruits are pointed at the end, the Spanish on the same place has grooves in the form of a small cross.

Russian woman

Yellow-orange fruits weigh no more than 100 g, ripen in late November. But they are removed from the tree much earlier, so they reach the required condition as they are stored. Fruits are sweet, can be with or without bones, flesh is light.

Chamomile

Another name for this variety is Fuyu. In appearance resembles figs - these are flat brownish fruits with or without bones, sweet enough, without sugars. Fruits without pits - viscous to taste, with bones - tastier, the taste largely depends on the climate of the producing country: the farther south, the sweeter. So do not hesitate to ask where the persimmon comes from.

How to choose?

Choose round, bright, rich colors. The rind must be smooth and shiny, without damage. If it has dark spots and stripes - the persimmon began to deteriorate. In ripe persimmons dry and dark stems and leaves. Feel the fruit. Soft - it means, ripe, will not knit. You can eat. Hard to touch fruits often require ripening.

How to store?

An immature persimmon can be put for a while in the freezer. Thawed fruits become more delicious and sweeter. Sour fruit can also be kept for 10-12 hours in warm water to ripen. Help to reach the desired condition persimmon is also bananas and apples with tomatoes. Put them in one package with persimmons: ethylene, which secrete the listed vegetables and fruits, accelerates ripening.

By the way, a persimmon can be canned and dried. After drying, the persimmon becomes a real oriental sweetness. Choose solid fruits without pits, peel off, cut into pieces - and into the oven, the temperature is 40-45 ° C. Take care that the fruits do not darken.

Dishes from persimmons

You can eat persimmon and as an independent product, and add its salads, prepare from it drinks, desserts, cook jam, jelly.

In the salad persimmon slice together with tomatoes, onions, walnuts and sprinkle with fresh ginger root and basil greens.

Seasoning chutney from persimmon (for poultry)

1 onion fry in oil, add flesh 7 fruits persimmon, 1 sprig of thyme, 1 bay leaf, 1 tsp. wine vinegar, 1 tbsp. l. honey. Mix and simmer for 15 minutes, then add 25 grams of fried pine nuts.

Mousse from mascarpone and persimmons

Peel 4 ripe persimmons and crush them in a mash. Mix 100 g mascarpone, 125 ml whipped cream and 4 tbsp. l. sugar, add egg whites with a little sugar and vanilla. Gently mix, put in the refrigerator. Serve in glasses.

Chutney sauce "Indian"

Mix the puree from persimmons and yogurt in a ratio of 1: 2, sprinkle with sesame seeds, decorate with a mint leaf.

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