The end of autumn is the time when sales of tangerines, pomegranates, and persimmons begin. Buying the latter is accompanied by minor troubles.
Persimmons can be sticky and unripe, and overripe ones cannot always be preserved.
Therefore, before going to the market, you should arm yourself with useful tips.
Selecting a variety
There are many varieties of persimmon. Starting from the popular kinglet and fig, ending with such names as chamomile, candle, persimmon and this is not a complete list.
But in the markets, the most common fruit that is not astringent is the kinglet.
External data
1. If you have any doubts that they are trying to sell you something under the guise of a kinglet, then pay attention to the shape of the fruit.
Sweet and not tart, persimmon has a round and slightly flattened shape.
If the shape is elongated or conical, it is most likely an astringent variety.
2. It would be a good idea to assess the ripeness. The easiest way to do this is to touch the fruit with your hands.
Hard ones are unripe and this also means that they will be sticky.
Soft ones are overripe and won't keep for long.
A ripe fruit will dent when pressed, but will return to its original shape.
3. Next comes color.
The skin should have a bright, uniform color and be undamaged. There may be dark stripes, which also indicate that the fruit is ripe.
A little advice
And if it turns out that the persimmon is still sticky, then do the following:
- place it in a bag with an apple or banana (the ethylene released helps the fruit ripen);
- freeze persimmons;
- and if you don’t have time to wait, just peel the skin off.
For reference
Persimmon is a genus of subtropical and tropical deciduous or evergreen trees and shrubs of the Ebony family. Many of them have edible fruits, and some are a source of valuable timber.
