- Sharon, persimmon and persimmon can be stored differently
- It is best to store persimmons in a cool place
- tips and tricks
The immature harvested persimmons can be stored for several months. In the cool, dark place, the persimmons continue to ripen, losing the tannins that make them taste bitter and gaining in flavor.
Persimmons, which are among the climacteric fruits, are usually harvested unripe in the countries of origin. In this state, the solid fruit can be easily stored and transported over long distances. Before they go on sale, they are artificially ripened. This approach allows us to enjoy fresh, vitamin-rich persimmons during the winter months.
Sharon, persimmon and persimmon can be stored differently
The following terms are used as synonyms in the fruit shops, regardless of their origin and botany:
- persimmon,
- Sharon,
- persimmon or persimmon.
However, these are different breeds that differ in terms of their storage life. While the large, soft persimmons can only be stored for a very limited time and are intended for consumption soon, the smaller sharon and persimmon fruits can be stored in the refrigerator for several weeks.
It is best to store persimmons in a cool place
Depending on the degree of ripeness of the purchased fruit, you can store it in the refrigerator for a few days to several weeks. Storage at room temperature is not recommended as the fruit can dry out. In Asia, persimmons are often used in their dried state, but the exotic fruits with their crunchy skin and juicy flesh taste particularly delicious when fresh.
The fruit intended for early consumption can be kept for some time together with apples, which are known to accelerate the after-ripening due to the high ethylene emission. If a kaki fruit still tastes tart and furry, briefly freezing it in the freezer helps to reduce the tannin content. However, the cold effect also changes the consistency of the fruit to the detriment. They become very soft and taste slightly watery.
tips and tricks
Persimmons that you harvest yourself are best left on the tree for as long as possible. When the outside temperatures are cool, they continue to ripen long after the tree has shed its leaves.