There are some folk sayings: July walnuts, August pears, and September persimmons. There are two kinds of persimmons, in addition to common soft persimmons, there is a kind of crisp persimmons, bright color, crisp taste like apples. So how does this crisp persimmon?
How to eat crisp persimmon
Crisp persimmons, hard to touch, bright color, large skin, thin, no core, taste like apples, sweet and crisp refreshing. In fact, the brittle persimmons cannot be eaten directly from the tree. They must be artificially removed from the astringent after picking. The material basis of the astringent persimmon is tannic acid (also known as tannic acid). There are many ways to remove the astringent persimmon, such as astringent warm water, astringent cold water, astringent lime, and astringent fresh fruit. The brittle persimmon sold in the supermarket can be peeled and eaten directly.
The difference between crisp persimmon and soft persimmon
1, taste. This is the most obvious difference between the two. Crisp persimmon tastes sweet and crispy, with the flavor of persimmon and the taste of apple. Soft persimmons are soft and sweet, with lots of juice and a hint of astringency after eating.
2, consumption methods. Soft persimmons are already astringent when they are ripe and can be eaten directly. The brittle persimmons must be artificially deliquored before being eaten.
3. Audiences. The elderly prefer natural, ripe, soft persimmons because it is easy to chew and easy to eat, and there is a natural, ripe sweet taste with astringent taste. Young people are sensitive to bitterness and astringency. They like to eat sweet, heavy, and not astringent crisp persimmons.
Food taboos for crisp persimmons
1, it is best not to eat crisp persimmons on an empty stomach
The crisp persimmon contains a large amount of persimmon, and the persimmon will solidify into a block when it encounters acid. When a large number of brittle persimmons are eaten on an empty stomach, the persimmons in the brittle persimmons will become agglomerated with stomach acid. The smaller ones, such as the apricot nucleus, and the larger ones, are fists, and they are so large that they cannot be discharged. Therefore, the crisp persimmon should not be eaten at one time, and it should be eaten after the meal, because at this time the stomach acid has mixed with the food, it is not easy to generate the "persimmon stone".
2, crisp persimmons should not even eat with the skin
Some people feel that eating crispy persimmons while chewing persimmon skin is more flavorful than eating persimmons. In fact, this method of eating is unscientific. Because most of the tannic acid in the brittle persimmons is concentrated in the skin, it is impossible to remove all the tannins when the persimmon is astringent. If the skin is eaten together, it is easier to form stomach persimmons, especially the astringent process is not When perfect, its skin contains more tannic acid.
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