Depending on the variety, the ripe persimmons are colored more or less bright orange, soft and sweet. When unripe, they can contain bitter tannins, which are lost through the post-ripening process.
The persimmons are about the size of apples and have a round, slightly oval or flattened shape. In appearance, they sometimes resemble large beefsteak tomatoes. The fruits taste sweet, contain a lot of vitamin A and have a high nutritional value. Persimmons can be found in the fruit departments of supermarkets all year round under various names:
- Sharon,
- persimmon or
- persimmon
Ripe and unripe fruits
The fruits differ not only in shape and color, but also in their origin. Most kakis come to us from Asia. A ripe persimmon has jelly-like, very soft flesh that shimmers through the skin with a glassy sheen. An unripe persimmon is hard and high in tannins, causing the fruit to have a furry mouthfeel. The tannins decrease as the degree of ripeness progresses.
If you come across such a fruit, briefly storing the persimmon in the freezer helps to get rid of the bitter taste. However, the flesh becomes very soft due to the effects of frost. The sharon and persimmon fruits, on the other hand, are edible even when they are hard, as these varieties contain practically no bitter tannins. They can also be stored for a long time.
ripening and consumption
In commercial cultivation, the fruits are harvested immature. In this way, they can be stored for a long time and transported far. Immediately before sale, they are ripened using the ripening gas. As a result, the fruits lose their tannins without losing their firm consistency.
The skin of the persimmon is firm, smooth and shiny. It can be eaten without hesitation and gives the otherwise very soft fruit a bit of "bite". However, if you find the firm consistency annoying, you can cut the fruit open and spoon it out so that the peel is not eaten.
tips and tricks
The persimmon is a berry fruit and is also known as persimmon, persimmon, Chinese persimmon.
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