If you want to choose delicious persimmons with a lot of flesh, small seeds that can be stored for a whole year without spoiling and still maintain their flavor, you need a technique.
The first important step to determine whether persimmons can be stored for a long time is to choose fresh and delicious persimmons.
In order to preserve persimmons year-round and still keep them fresh and delicious, you should carefully choose each individual fruit to ensure quality. Many people prefer green, smooth, shiny persimmons, but in fact, these persimmons are still young and should only be bought in small quantities for making soup or cooking within a few days. Young persimmons have a lot of flesh but their seeds are soft, so they are easily spoiled if soaked for too long. You should also not buy persimmons that are too ripe because they have large seeds, less flesh, and less tangy.
Therefore, to preserve fresh persimmons or make preserved persimmons that are long-lasting, crispy, and have a lot of flesh without being spoiled, housewives should choose persimmons that are slightly ripe, medium ripe, thick-skinned, slightly rough (not too young or too old), and avoid selecting persimmons with dark, dented, or worm-infested skin.
When the young persimmon season is over, in the middle of the season, there will be harder persimmons with thicker flesh, also known as “cake persimmons”. These persimmons have slightly rough skin, thick flesh, and a tangy taste, and are considered the best persimmons.
Avoid choosing persimmons with rotten or dented skin.
Secrets to choose delicious and long-lasting persimmons.
How to preserve fresh persimmons
After buying fresh persimmons, peel off the outer skin. Note that you should only peel the skin, not peel it off completely, as careless peeling can damage the flesh inside. After peeling the skin, soak the persimmons in water for about 10 minutes, then rinse them thoroughly and let them dry until the surface of the persimmons becomes firm again.
Next, divide the persimmons into small bags and store them in the freezer compartment of the refrigerator. Divide about 300 grams per bag to limit moisture in the bag. Avoid storing all the persimmons in one large bag, because every time you take out a persimmon to use, you will add a certain amount of moisture to the bag, causing the persimmons to stick together, making it difficult to separate them.
With this method, persimmons can be stored for up to 8 months.
Many people only cut the stem of the persimmons, wash them and let them drain, then put them in the freezer compartment without peeling the skin. When they need to use the persimmons, they either peel the skin or put them directly into the soup pot. In this way, the food will have a bitter taste and the persimmons will become mushy after thawing, making it difficult to peel.
How to preserve ground persimmons
For ground persimmons, you should cut off the stem to remove all the sap, then peel off the skin. Boil a pot of water and immerse the persimmons in it until they are cooked, then take them out and let them cool. Remove the seeds, take the persimmon flesh and the cooking water, put them in a blender, and blend until smooth. Pour the mixture into an ice tray and store it in the freezer compartment of the refrigerator.
How to preserve persimmons in the refrigerator. When the mixture has frozen into ice cubes, remove them and put them in a box or a sealed plastic bag. With this preservation method, you can use persimmons for a long time – about 1 year – while still maintaining the original flavor. When you make sour soup, just use 1-2 cubes to give the dish a characteristic sour taste of persimmons.
In addition, at the end of the season, there are usually ripe persimmons. They no longer have sap, so you don’t need to cut the stem or peel the skin. Just wash them clean, let them drain, and store them like you would with green persimmons.
With the above methods of preserving persimmons, your family will have persimmons to eat all year round.
Source: vtc.vn
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