How to eat persimmon

With the onset of autumn and winter, persimmons appear on store shelves, and lovers rush to enjoy this delicious fruit. There are those who do not understand the taste of persimmon and never eat it. But in vain, because persimmon contains a lot of nutrients that we lack so much in the winter season.

In order for you to like the taste of persimmons, you need to use only ripe fruits. Many people mistakenly believe that the bright orange fruit, although hard, is ripe. A soft persimmon is considered overripe and is not bought. But on the contrary, it is ripe persimmon that becomes soft and slightly transparent. It is then that she gets rid of the substance that makes her taste tart and astringent. Persimmons are mainly consumed fresh - in this form, it will bring more benefits and is very tasty. It is necessary to thoroughly wash the fruit, remove the stalk, remove the skin if desired. The latter is not necessary, although it can slightly improve the taste, since it is the skin that contains a lot of tannin, which gives viscosity. You can just eat the fruit, or you can cut and add it to salads, cream, yogurt, ice cream.

Persimmons can be heat treated. It is best not to boil it, as its astringent, astringent taste may appear sharper. But it is perfect as a filling for curd casseroles, syrniki. You can make a sauce or puree from it. They will be a great addition to any dessert.

Since persimmon is a tropical fruit and often grows in hot countries, it can often be tasted as the main component of shakes - drinks made from fruits, cream, sugar and ice. You can also make a drink from persimmon - grind with a blender and add a little water and lemon juice: the first for the desired consistency and the second to prevent the juice from oxidizing in the air.

Persimmons are dried and made into candied candied fruits. To do this, choose the most elastic fruits, peel them off, cut them into circles or slices and dry them in the oven at a temperature of + 40-45 degrees. Since persimmon contains a large amount of sugar, the pieces are sweet and very aromatic, slightly covered with a whitish sugar coating.

Persimmons should not be consumed by obese people, as well as children under three years old. Also, it is categorically impossible to combine persimmon with milk or cold water. In this case, it forms a sticky lump in the stomach and disrupts digestion.

If stored properly, sweet and tasty persimmons can be enjoyed all winter, there is no better source of vitamins. Eat fresh persimmons, as well as delight loved ones with pies with this fragrant fruit, this will allow you to avoid seasonal vitamin deficiencies and meet spring in a good mood.