With the onset of cold weather, favorite orange fruits appear on the shelves, often with unpleasant astringency. What if the persimmon is hard and knits the mouth? The answer is simple - learn how to choose the right one, and if you come across an astringent fruit, correct the situation using simple methods. The situation is really unpleasant, in ancient times the sweetness of the fruit was compared with honey, and we buy persimmons with a feeling of joy in remembering a sunny summer.
Why persimmon knits
Thanks to the scientists, they found out the reasons for the viscosity of the fruit. Strangely enough, but the astringency of persimmon is directly related to it, more precisely, it depends on the composition of the fruit. When I wrote about the natural substances that persimmon is endowed with, I mentioned the incredibly useful substance tannin. Possessing a powerful antioxidant and anti-inflammatory effect, the substance helps to cope with many ailments. Tones the body, inhibits the development of pathogens, stops bleeding.
Unfortunately, there is a downside to the benefit - tannins give persimmon a characteristic viscosity. Remember the astringency of tea leaves, the bitterness of natural chocolate and coffee beans, the aroma of eucalyptus leaves and the resin of coniferous trees - they have these qualities thanks to tannin.
Once in the mouth, tannins interact with saliva, reducing its secretion, resulting in a slight anesthetic effect, which we take for astringency.
In a ripe fruit, the substance is partially destroyed, and partially changed into a different form, so the ripe fruit practically does not knit in the mouth.
What to do if persimmon knits
Help the persimmon get rid of viscosity in some artificial ways, proven by the people and very effective.
- If you have time, do it simply - set aside the fruits and wait until they ripen. A week or two, and you can enjoy ripe, without astringency, persimmon.
- If you don’t have two weeks left, use the faster option - freeze. Put the fruits in the freezer overnight, and in a short time the astringent properties will disappear. The disadvantage of the chosen method is that a significant part of the useful properties will be lost.
- So that the persimmon does not knit, put in the bag together with the persimmon the fruits of ripe bananas, apples, equal in number. After a day, you can feast on it, thanks to a neighbor, it will ripen.
- Extreme way - pierce the fruit with a knife in several places and pour hot water over it. Wait 12 hours and taste - the heat will neutralize the tannin. Clarification: you do not need to use boiling water, 50-60 degrees is enough.
- Sometimes it is enough just to lower it for a few minutes in hot water. Persimmon will quickly become transparent, glowing from the inside, which indicates the beginning of the process of converting tannins into glucose. The fruit will lose firmness and taste tender.
Attention! Overripe berries are edible, do not be afraid to overexpose the persimmon, waiting for ripeness. Unripe fruits are much more harmful, especially for people with stomach and intestinal problems.
What to do if you ate an astringent persimmon
If you bought and ate an unripe persimmon and felt sticky in your mouth, help yourself. In addition to the unpleasant sensation, the substances contained in the fruits do not have the best effect on tooth enamel.
- Easy way - rinse your mouth, brush your teeth
- If you have problems with tooth enamel, make a rinse that neutralizes the harmful effect by adding a little baking soda to warm water. It did not help - moisten the swab and remove it by hand, wiping the tongue and gums - the feeling of viscosity will pass.
How to choose a persimmon so as not to knit
Breeders bred varieties that initially avoided astringency. For example, the Sharon variety, with sweet pulp, pitted and astringent taste, obtained by crossing fruit with apples. But in most varieties, the amount of tannin decreases as they mature.
An interesting fact: if the flowers of a tree were pollinated by insects, then the persimmon will be born with honey sweetness, without unpleasant viscosity, tart ones will grow from the unpollinated ones.
If you want to buy a sweet persimmon for sure, choose the ripest fruits. They differ:
- Absolutely dry stalk.
- Jelly-like pulp.
- Thin skin dark orange.
If you don't want to waste time removing the viscosity, buy the Korolek fruit, they have low astringent properties and have a wonderful chocolate taste.
Unlucky, and acquired tart fruits in large quantities - make jam or dry fruit slices in the oven. Add the pulp to the dough for baking desserts, make a salad. And finally, do it by rejuvenating and improving the condition of the skin.
Do not miss the persimmon season, enjoy the amazing sunny fruits from the heart, if you knit, use my advice. I suggest watching a wonderful video about the benefits of fruit, with a detailed story.
Nowadays, there are more than 500 types of persimmons. And yet these 500 species are divided into two subspecies: the usual variety or the real persimmon, and "kings".
Persimmon differs from other types of berries not only in taste, but also in that it has astringent qualities. It depends on the amount of tannin contained in it. When we choose a persimmon in a store, we think about which persimmon does not knit our mouth, so that it would be more pleasant to enjoy this dessert.
Persimmon variety that does not knit your mouth
Usually real persimmon stops knitting after full ripening, that is, after the first frosts, but variety "king" It knits the least, which is why it differs from other varieties.
In addition to the "Korolek" variety, you can still buy a hybrid variety of persimmon with Sharon apple, that's what it is called. Sharon. This persimmon should be bright orange, then she does not knit her mouth.
Her one kind of persimmon I really like - Royal. Persimmon should be large, cone-shaped, soft and bright. It's just honey.
You can’t confuse the variety with anything, the flesh of the berry is brown, and as it ripens, the skin becomes brown, similar to chocolate. One seller taught me, when choosing a kinglet, to pay attention to the fact that there are “rings” on the persimmon on the “ass”, as in the first picture.
The astringent properties of persimmon greatly affect the human body, it is like a local anesthesia. Therefore, sensitivity decreases in the mouth, a feeling of numbness appears, the same situation occurs in the gastrointestinal tract, that is, the secretion of the stomach slows down, the rate of digestion of food in the intestines decreases, so it is undesirable to use it for people who have undergone surgery on the gastrointestinal tract. In order to prevent such a negative effect, it is necessary to eat only ripe persimmons or the "kinglet" variety.
What to do so that the persimmon does not knit
How to make the persimmon ripen faster and stop knitting your mouth? This can be achieved in several ways:
1. When buying unripe astringent fruits, they must be put in a warm place and let it ripen naturally, it lasts about two weeks, it is after so much that she will stop knitting.
2. The fruit can also put in the freezer for the whole day, or for 12 hours, in the evening it will no longer be viscous, only the taste will change, it will become soft, loose and not so juicy.
3.
You can use the following method: you need to pierce the fetus with a knife in 3-5 places and pour it with hot (but not boiling water) water, all the viscosity will go away, and the persimmon will remain tasty and juicy.
4. Put the same amount of bananas or tomatoes and persimmons in a plastic bag and leave warm for a day, during which time the persimmon will ripen, and all its viscosity will disappear, but the nutrients will remain.
What persimmon does not knit your mouth, now you know. Do you know? If not, then I recommend reading it. And one more thing that will interest girls who follow their forms, with the help, you can noticeably lose weight.
Late autumn... On a tree with absolutely bare branches, dark orange fruits hang, like balloons filled with water. The fruit falls to the ground, leaving only a wet spot. This is a persimmon, In the degree of maturity that everyone who comes to the market dreams of.
It is surprising that with such a bright appearance, the persimmon has neither its own aroma nor a pronounced taste.
How to choose a non-astringent persimmon when buying
Trying to understand the varieties of persimmons and their features is a thankless task. In the season, which begins in mid-October and lasts almost until the end of winter, the market will offer all sorts of persimmons: bull's heart and tomato, honey and "shahina", fig and apple, honey and chocolate kinglet.
And until you put each variety in a row and take a sample from them, you will never remember how one differs from the other. Because all of them can turn out to be sweet, honey and tender, and astringent to one degree or another, up to complete inedibility. It depends not on the variety, but on maturity. The only exception is the kinglet: its fruits are not knitted at all even when they are not ripe, since they contain almost no tannins. With any other persimmon, the rule of "acorn and tomato" works. If you can remember that an acorn is bitter and a tomato is sweet, then never buy an astringent persimmon.
An acorn-shaped persimmon loses tannins only after its flesh reaches an almost jelly-like consistency and literally glows under a thin skin. And the one that looks like a tomato, with flattened barrels and a flat bottom, will be sweet, even if its flesh is crunchy. But only on condition that the fruits have reached the desired degree of maturity.
What to do so that the persimmon does not knit
The good news is that persimmons always ripen after they have been removed from the tree. Actually, even those fruits that are ready to burst at the slightest touch and cost twice as much as their stronger counterparts were taken from the branches almost green. So, if space in the kitchen allows, feel free to buy a strong, but already orange persimmon.
Method number 1
To make persimmons non-astringent, arrange the unripe fruits in one row on a windowsill or under a sofa, and they will “reach” in 7-14 days. The process will be greatly accelerated if you put the persimmon in paper bags or in a container with a tight-fitting lid along with an apple, pear or banana. When stored in a container (as well as in a plastic bag), mold may appear on the fruits, watch out for this! Another option is to drop on each leaf (actually, this is what is left of the persimmon flower) rum or other strong liquor.
Method number 2
If you need to get a lot of perfectly ripe persimmons at the same time, wrap each fruit in three layers of cling film and put in an oven preheated to 50 ° C (the light bulb is enough) for 18-24 hours. Store ripe fruits at room temperature or in the "zero" zone of the refrigerator: at a temperature of + 7-13 ° C, persimmon turns black.
Method number 3
It happens like an orange persimmon, and in shape, like a tomato, but you bite off, it's impossible to eat. So that the persimmon does not knit, put it in the freezer. And when it freezes completely, let it thaw and eat. The texture, of course, will not be the same, but sweetness will replace the viscosity. By the way, freezing is one of the ways to store persimmons. But why keep it, it’s better to just eat it with pleasure while the season is on.
Persimmon in cooking
Cut a soft persimmon in half and eat with a spoon, like a soft-boiled egg, you can sprinkle with lemon juice. The pulp of a ripe persimmon is tender, sweet, soft, but not watery, and therefore ideal for making frozen desserts. It is enough to beat the frozen pulp with cream or thick yogurt, flavor with nut or anise liqueur and soft ice cream is ready.
Ripe persimmon puree is an almost ready-made sauce for low-fat chicken or dessert, just season it with lemon juice and spices to taste: black pepper, paprika, fresh ginger, cinnamon, zest. Crispy, not sugary sweet persimmon is good in meat and fish salads.
Persimmon successfully replaces pumpkin, mango or banana in recipes for chutneys, jams, muffins and puddings. Baking with persimmons may turn out unexpectedly dark brown due to the reaction of persimmons and baking soda. Replace baking soda with baking powder and the pudding will turn a nice orange. And, just in case: do not try to soak the dried persimmon, it may return to its former viscosity. Enjoy it like dried fruit!
Use persimmon pulp in recipes for muffins, quick bread, cookies. Even if the persimmon isn't very ripe, the baking soda will neutralize the tannins and thicken the flesh while loosening the dough. For a firmer dough, cut the amount of baking soda in half.
Persimmon is a sweet berry that has a rather large size (up to 6-7 cm in diameter) and a rich orange color with a red tint.
Persimmon is very healthy and almost completely safe for the figure, which is why it is loved by many.
However, often people are faced with the fact that persimmons “knit” their mouths, which is why the question of how to fix this shortcoming is quite relevant.
Why persimmon knits the mouth?
The main reason why this berry causes dry mouth and discomfort in the gums is its immaturity. The fact is that the persimmon contains a large (really huge) amount of tannin.
Tannin is a substance related to the tannins of organic plants, and it is this that spoils the whole taste of the berry. When persimmon gets on the walls of the mucous membranes of our oral cavity, tannin, as it were, "freezes" our salivary glands and blood capillaries.
The action of tannin is similar to an anesthesia injection - even after rinsing the mouth with water, the feeling of numbness will last at least 2-3 minutes more.
Due to the fact that saliva does not enter the mouth and does not allow us to soften food, the taste of food and its saturation are lost. However, you should know that not every persimmon causes this effect. In order to purchase juicy and sweet fruits, you need to carefully examine the store shelves.
Persimmon selection rules
Most often, on the shelves of markets and shops are varieties such as Sharon and Kinglet - they are the sweetest and largest. If you don't know which variety is in front of you, don't hesitate to ask the seller.
Persimmon of both varieties should have a bright, rich color. The kinglet, when ripe, becomes softer, somewhat darker and resembles a milk chocolate bar in color. Sharon, on the contrary, remains firm and bright.
Persimmon should have a dark petiole. The darker the color, the better the fruit. If the persimmon is ripe and not damaged on the road, then its skin will be smooth and even, thin and beautiful.
However, if you have already bought this product, and it turned out to be not the sweetest and juiciest, there are certain rules that could help get rid of some of the “viscosity” of its fruits.
In order for the persimmon to stop “anesthetizing” the oral cavity, you need to let it ripen if you have time and you don’t need to cook a special dish for guests right now. Usually, unripe berries are placed in a large bowl (or wooden box) and cleaned in a dry, warm place without direct exposure to the sun's rays.
The persimmon is left there until its color and the color of its petiole darken - most often it takes from 5 to 10-15 days. This is the most ideal option, since none of the useful properties of persimmon is lost and the amount of its vitamins remains intact.
Ripening can be slightly accelerated by putting the persimmons in plastic bags and squeezing out all the air from them. You can add other fruits and vegetables to the bags for berries - bananas, apples and tomatoes.
The fact is that the listed products contain a large amount of substances that allow the fruits next to them to ripen quickly. Put the plastic bags in the refrigerator or somewhere else and leave for a day or two.
However, make sure that dark spots do not begin to appear on the skin of the persimmon - this is a sign that the berries are too overripe.
If you need to make the berries sweet right now (as is the case with guests, for example), then you can use the properties of hot water. In this case, many useful vitamins will be lost, but the persimmon will very quickly become quite juicy.
To do this, use a long sewing needle to make several small holes on the skin of the berries. Then place the persimmon in a bowl of hot water and let it soak for a few minutes.
A good way to make berries taste good is freezing. It will take a day or two, while the persimmon will become quite loose and soft, since the ice will partially destroy the structure of its pulp. Nevertheless, useful properties are mostly preserved. Put the persimmon in the freezer of the refrigerator and leave it there for 10-15 hours.
A product such as regular sugar can make persimmons sweet. To do this, just add 150-200 g of sugar cut into berries, depending on the amount of persimmon, and leave for an hour or two.
The above methods are not the only possible ones. If you want to make some special persimmon dish or make a sweet dessert out of it, and at the same time the cooking process is based on heat treatment, you can not put the berries in the freezer and fill them with water.
The fact is that when processing cumin, as, unfortunately, many vitamins are destroyed, which makes the persimmon more like a sweet soft nectarine. For example, from persimmon, even if she knitted at the beginning, a rich and rather tasty jam is obtained.
Persimmon is a very tasty fruit, but not infrequently it disappoints customers with its astringency, instead of sweetness. The secret of such an “astringent” property is quite understandable, because persimmon berries are full of tannic acid.
The tannic acid in persimmon is called "tannin". It is she who begins to curl up at the slightest contact with the mucous membrane in the mouth. As a result, unpleasant sensations appear and the persimmon loses all sweetness.
In addition, the same tannin "blocks" the secretion of saliva, narrowing the capillaries. Because of this, some (especially tart) fruits are simply impossible to eat. You need to know that if the persimmon is too "knit", then you just chose the wrong fruit (unripe).
Why is persimmon tart? Why persimmon can "knit" the mouth?
The sweetness and pleasant taste of persimmons is always your right choice of fruit.
Four "secrets" how to choose a delicious persimmon:
- Good view. A ripe berry will always be bright, orange, without dark spots and dents. She will have a soft “barrel” (in case you choose sharon, this rule does not work).
- Dry petiole. The stalk of each berry should be dry and in no case green. A brown and hard stem is a sign of a ripe and sweet fruit.
- Popular variety. About what kind of persimmon you buy, you can ask the seller himself. Agree, it is not profitable for anyone to carry a bitter and tart persimmon, which no one will buy. The most popular varieties are kinglet and sharon.
- Thin skin. It should be free of any damage, scratches or cracks. If there are any, then your fruit is overripe. A “good” persimmon has a thin and glossy skin.
How to choose and buy the "right" persimmon? How and what to do so that persimmon does not knit your mouth: tips
Even if you bought an unripe fruit or an unsuccessful persimmon variety, there are always ways to “improve” their taste.
Some tips:
- Freeze. This is the easiest way to remove astringency from the pulp and return the sweetness of the fruit. To do this, put the berry in the freezer and leave for several hours. Eat the fruit cold, so that it looks like sherbet.
- Warm water. This is also another "quick" way to bring persimmons to maturity. Heat the water to 30-40 degrees and hold the fruits in it. You should regularly bring the water to the desired temperature. After a while, the astringency will go away and you will be able to feel the sweetness.
- Ripening. Some vegetables and fruits have a special substance in their stalks that is secreted and allows the fruits to ripen. Just place persimmons in one box or bag with tomatoes, bananas or apples. In this state, the persimmon should lie for up to 10 hours.
- Prepare the persimmon. In the process of heat treatment, it will lose its astringent qualities. You can cook jelly or compote, make soufflé or jam, jam, marmalade.
Ways to "ripen" persimmon How to eat persimmon so that it does not knit its mouth?
You can’t remove tannin from persimmons, but you can completely hide it. To do this, you need to somehow use persimmon in cooking. The best way is to make jam by adding sugar. If you are not accustomed to bother, the following methods can help you:
- Drizzle the sliced persimmon with lemon juice. This will not take away the astringency, but will hide it with "sourness".
- Sprinkle the persimmon with sugar. This is not a cardinal way to hide the unpleasant taste of persimmons, but the ability to hide them a little.
- Dry or wither. However, it should be eaten only in a dry state, since when soaked, the "viscosity" will return.
How to freeze a persimmon so that it does not knit its mouth?
Adviсe:
- Take a persimmon
- Rinse thoroughly under the tap
- Discuss
- Put the fruit in a plastic bag
- Send to freezer
- Keep 4-5 hours
- Eat immediately without waiting for the persimmon to melt
How to make persimmon non-astringent quickly?
There is another way to quickly return persimmons to maturity. To do this, it should be pierced several times with a needle (disinfected with alcohol in advance) from all sides and left at room temperature for several hours.
Which persimmon is more useful, which knits or not?
Of course, sweet persimmon, which does not “knit”, has more benefits. It will not provoke constipation, as it contains less pectin. Despite the taste, persimmon of any variety is rich in vitamins and minerals.
Persimmon kinglet: knits or not?
Korolek is a persimmon variety that does not have astringent properties at all. The kinglet has an orange-colored jelly pulp, which, as it ripens, can darken, reaching brown. The darker the flesh of the beetle, the sweeter it is.
What to do with astringent persimmon?
You can also make delicious and sweet jam from tart, “astringent” persimmons. To do this, add sugar to taste and a little lemon juice to the berry mass. You don’t need to cook persimmon jam or marmalade for a long time; the “five-minute” recipe is quite suitable.
Video: "What is useful persimmon?"
