Persimmon is a fresh persimmon, which has been dried in the sun for a long time or naturally dried. Generally, it is flat, cake-like, dark red or dark yellow in color, some close to red, soft and waxy in taste, slightly elastic and high in sweetness. It tastes a little astringent because it contains tannic acid. You can eat it as a snack every day. It tastes good.

2 How to make persimmons 1. It is suggested to choose persimmons that are immature for a long time, with low water content and easy to dry, about100g. In addition, it is best to choose persimmons with round and straight shapes, which are easy to peel.

2. Peel the persimmon, clean it, peel it, cut off the sepals, leaves and other redundant parts of the persimmon, and keep the calyx plate and some fruit stalks. Don't throw away the persimmon skin, just dry it for later use. )

3, drying will be washed persimmons tied to the rope, leaving a distance between persimmons, not too crowded, keeping a distance of about two inches, which is conducive to ventilation and drying.

4. When the persimmon persimmon is dried for about three days, the skin of the pulp will gradually turn white and start to dry and crust. At this time, you can gently rub it with your hands, which can speed up the softening and convergence of persimmon. Knead back and forth for 2-3 times until it becomes hard and hard to knead.

5. Generate persimmon cream Put the persimmon in a clean container, spread it layer by layer, and cover it with a layer of persimmon peel. Then seal it in a fresh-keeping bag, put it in a cool place, stew it for four or five days, and when the persimmon begins to soften, take it out and spread it in a ventilated and cool place to dry, and persimmon cream will be made.

What are the benefits of eating persimmons? 1. Replenish energy Because persimmon contains a lot of carbohydrates, especially fructose and glucose, it is digested and absorbed quickly in the stomach, so it can quickly replenish energy after eating.

2. The persimmon cream with the function of clearing heat and relieving cough has good functions of clearing heat, moistening dryness, resolving phlegm and relieving cough. In particular, it has obvious auxiliary effect on symptoms such as sore mouth, dry throat, swelling and pain.

3, prevent constipation Because persimmon contains a lot of dietary fiber and pectin, it is conducive to promoting gastrointestinal peristalsis, promoting digestion, and can prevent constipation to a certain extent.

What are the disadvantages of eating persimmons? 1. Eating persimmons is easy to cause stones. Because persimmon contains a lot of pectin, it is easy to react with gastric acid in the stomach after eating, and it generates precipitated substances that are not conducive to digestion and are not easy to discharge. If you eat a lot for a long time, stones may appear.

2. The sugar content of fat persimmons is very high, basically above 60%. Therefore, if you eat100g persimmon, you will consume more than 60g of carbohydrates, and if you eat too much, you will become obese.

3, increase the burden on the kidneys Because persimmons contain a lot of minerals, which are rich in potassium, excessive consumption is easy to increase the burden on the kidneys, and it is not conducive to the metabolism of potassium ions in the human body, but also increases the burden on the heart.

4, inhibit the absorption of iron ions Persimmon is rich in tannic acid, and this substance will inhibit the body's absorption of iron ions. Long-term consumption will lead to iron ion deficiency, and iron deficiency anemia may occur, which is not conducive to health.