Persimmon is an exotic fruit that can give you the taste of summer even in the cold season.
Selecting ripe and sweet persimmons requires special attention and knowledge.
The right fruit will delight you with its rich taste and health benefits.
Types of persimmon
On store shelves you can most often find two main types of persimmon: kinglet and sharon.
Korolek is distinguished by its soft flesh and rich sweet taste. The fruits have a characteristic conical shape and dark orange color.
Sharon has a denser structure and a less sweet taste. Its fruits are larger and have a flattened shape.
Signs of ripeness
When choosing persimmons, pay attention to several key factors. The color of the ripe fruit should be rich orange or red-orange, without green areas.
The skin should be smooth, without damage or spots. Lightly pressing the fruit with your finger will help determine the degree of ripeness: a ripe persimmon is slightly pliable, but not soft.
Size and shape
The size of the fruit does not always indicate its quality. However, it is worth choosing medium-sized persimmons, as too large fruits may be overripe.
The shape should be correct, without deformations and dents. The sepals of a ripe persimmon should be dry and easily separated from the fruit.
Aroma and texture
Ripe persimmons have a pleasant sweet aroma. If there is no smell or it is too weak, the fruit is probably not ripe yet.
The skin texture should be smooth and shiny. A dull or rough surface may indicate that the fruit is overripe or has been stored improperly.
Seasonality and origin
The best time to buy persimmons is from October to December. During this period, you can find the freshest and tastiest fruits on the shelves.
Pay attention to the country of origin: persimmons from Spain, Israel or Azerbaijan are considered to be among the highest quality.
Storage after purchase
Proper storage will help preserve the taste and useful properties of persimmon. Unripe fruits can be left at room temperature for several days to ripen.
It is better to store ripe persimmons in the refrigerator for no more than a week. It is recommended to take the fruit out of the refrigerator an hour before eating to reveal its taste and aroma.
