How to choose persimmons
Color: If persimmons soak in iron powder, they have a deep yellow color. Meanwhile, normal persimmons still have a greenish hue through the thin skin, lighter brownish yellow color.
Persimmon skin: Soaked persimmons have a shiny and almost flawless skin. On the other hand, unsoaked persimmons have a rougher skin. To check, when buyers purchase, they should hold the fruit and feel the outer skin. If the skin is too smooth and shiny, without powder around the skin, buyers should avoid them. Only choose fruits with a bright color, rough skin, sand, thin and soft skin, that is unsoaked persimmons.
Taste: Ripe unsprayed persimmons have a mild fragrance, fine sand, and a cool sweet taste. On the other hand, persimmons soaked in chemicals to ripen have a strong sweet taste and no characteristic taste of persimmons.
How to eat persimmons the best way
Usually, to eat persimmons, they need to be sprayed, not waiting for the tree to ripen.
– The usual way to spray is to line the bottom of the box as you like with a layer of persimmon leaves. Place the persimmons in the box and burn a few incense sticks inside, then close the lid and wait for about 2 – 3 days to ripe.
– The second way is to soak the fruit in slaked lime water at 2 – 3%, 1 ~ 1.5 hours to remove all the white sap. Remove it and wait until it dries, then stack the persimmons in a ceramic or enamel pot, cover the lid, burn a few incense sticks and wait a few days before eating.
– If you buy persimmons that have not yet ripened or are not yet bent, using this method will be safe.
– In addition, many persimmons are sprayed with chemicals that are not good and can cause various diseases. So you need to know how to choose to avoid them.
– If persimmons are soaked in chemicals like iron powder, the skin is a deep yellow color. There is no green vein like normal persimmons, can still be seen in the thin skin, a more brownish yellow color.
– Especially, the skin of chemically sprayed fruits is usually shinier and almost flawless compared to regular ones. Moreover, because they are forcefully ripened, the taste is more sweet but no longer has the characteristic taste of persimmons.
According to Khoevadep
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