How to Choose Good Persimmons
First, you need to choose good persimmons. Good quality persimmons can be stored for a long time.
Choose freshly picked persimmons with intact stems. Avoid persimmons that are wormy, spoiled, or discolored. Do not choose persimmons that are too unripe or fully ripe and yellow.
It is best to choose the “bánh tẻ” variety of persimmons, which is available during the middle of the persimmon season. This variety will have a thick flesh and small seeds, and a few of them are enough to make a delicious soup.
Be careful in selecting each persimmon to ensure consistent quality.
How to Store Persimmons
After selecting good persimmons, you should peel them instead of cutting them. You can use a knife or a small spoon to gently peel the thin outer skin of the persimmon.
After peeling, immediately immerse the persimmons in water to prevent them from getting black spots. Rinse the persimmons thoroughly and drain them so that the surface of the persimmons dries out.
Some people only cut off the persimmon stems to let the sap flow out, then rinse them and store them in the freezer. This method is also fine, but if you don’t peel the persimmons, they will have a slightly bitter taste, which can affect the flavor of the soup.
Fresh persimmons are easier to peel. If you leave them in the freezer and only peel them when you use them, it will be very difficult.
After the persimmons have drained, divide them into small bags, about 300 grams per bag. Seal the bags tightly, you can use vacuum-sealed bags. Place the bags of persimmons in the freezer. If you keep them in a big bag, every time you open the bag to take out some persimmons, you will introduce some moisture into the bag, causing the persimmons to stick together and making it difficult to take them out. Dividing the persimmons into smaller portions will help maintain the quality of the unused persimmons.
There is another method to preserve persimmons that you can refer to.
Choose “bánh tẻ” persimmons, or the older persimmons if you can’t find the “bánh tẻ” variety. Peel off the persimmon skin and rinse it with water.
Put the persimmons in a pot and pour enough water to cover them. Cook until the persimmons are soft, then let them cool down. Remove the persimmon seeds, take the flesh and the cooking liquid and put them in a blender to puree.
Pour the pureed persimmons into ice cube trays and put them in the freezer. When the persimmon cubes are frozen, remove them and put them in plastic bags or airtight containers. Store the persimmon cubes in the freezer, and whenever you cook, just take 1-2 cubes and add them to the soup.
According to Saigonthethao
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