Storage:
Green persimmons: Cut off the stem of the green persimmons to let all the sap flow out, rinse them thoroughly, and let them dry. Store them in a jar in the freezer. With this storage method, you can keep the persimmons for a whole year while still ensuring their quality.
Green persimmons can be used to make sour soup or dip boiled water spinach.
Ripe persimmons: Ripe persimmons will no longer have sap, so you don’t need to cut off the stem. Just rinse them thoroughly and let them dry. Store them in the same way as green persimmons.
Processing:
Persimmons can be processed into various dishes such as soaking, crushing for beverages, boiling soup, etc.
Soaking persimmons: Peel the green persimmons, rinse them thoroughly. Soak the persimmons in boiling salted water for about 2 hours to prevent them from getting dark. Take out the persimmons to let them drain, then put them in a glass jar. Add some thinly sliced ginger and a little salt to enhance the flavor. Boil sugar and let it cool down, then pour it into the jar to cover the persimmons. On average, for 1kg of persimmons, you need 800g of sugar and 1 small ginger branch.
Soak for 3 – 5 days until the persimmons are soaked and ready to eat. Good soaked persimmons are crispy, sweet and sour, fragrant with ginger, and the water is slightly yellow and slightly sticky.
To keep the persimmons from fermenting and changing color, after soaking for 3 – 5 days, put the jar of persimmons in the refrigerator, and use gradually.
Crushing persimmons: Peel the ripe persimmons (because when soaked, the persimmons will become crispy, if peeled, they will become tough and not delicious). Soak them in salted water to cool. Follow the same method as soaking persimmons. When eating, take a persimmon and a little water, crush it, then add ice.
If you know how to preserve it properly, you can keep a delicious pineapple fresh for a whole year.
