Crisp persimmons and soft persimmons belong to the same persimmon, but two varieties, crisp persimmons, also known as sweet crisp persimmons, is a kind of persimmon, but with the usual soft persimmons is different, it is sweet and crunchy, with persimmon flavor, apple taste. Soft persimmons are already de-astringent when they ripen on the tree and can be eaten directly. While crisp persimmons must first be manually de-astringent after picking before they can be eaten.

Two, crisp persimmons how to ripen?

1, vinyl ripening

Prepare a clean and intact containers, persimmons into which; take one or two ripe apples or bananas, pears and other fruits into the container; so that the sealing of a week or so can be taken out to eat.

2, hot cover method ripening

Find a warmer place, preferably maintained at 40-50 ℃ or so; the persimmon will be placed in this place, will be covered with ripe; placed about a week or so can be.

3, hot water immersion method of ripening

The water heated to about 50-60 ℃, the persimmon into which; two to three times a day to change the water; about two days after you can take out to eat, the effect is very good.

4, white wine wipe method ripening

prepare white wine and cloth; with white wine wet cloth, wipe the persimmon skin; wipe after the persimmon into a clean container sealed; about a week after the edible.

5, with the help of other fruits ripening

In the crisp persimmon carton into a few apples, or pears can be, but do not put bananas, bananas are easy to accidentally ripe, apples and pears into the carton, tape the carton to reseal, and then wait for two or three days, crisp persimmons will be ripe.

Three, crisp persimmons how to de-astringent?

(a) warm water to remove astringency

1, the crisp persimmons in a jar, barrel, altar or aluminum pot (without iron containers), add 40 ℃ of warm water to submerge the persimmon fruit, seal the container.

2, outside the container wrapped in wheat bran, wheat grass, and then add some hot water at intervals to keep the water temperature at 35 ℃ -40 ℃.

3, let the persimmons soak in warm water for 10-24 hours, when the water appeared white foam, indicating that the crisp persimmons have been de-astringent, can be eaten.

(B) cold water de-astringent

1, the crisp persimmons in a basin, add 1.5-3.5 kg of sesame stalks or persimmon leaves in cold water.

2, and then add the right amount of cold water, with cold water not over the persimmon can be.

3, and then left to stand for about 5-7 days, when the color of the crisp persimmon becomes darker, it can be eaten. If the water is a little sour and smelly during this desiccation process, then it can be reintroduced into the water, and generally desiccation is faster at high room temperature.

We know that crispy persimmons and soft persimmons are delicious, but eat them with care, do not eat persimmons on an empty stomach. Because persimmons contain a lot of ellagic acid and pectin, fasting state they are easy to turn into hard pieces of varying sizes under the action of gastric acid; at the same time, do not eat with a lot of protein-containing aquatic products, because protein in the action of ellagic acid is easy to form gastric persimmon stone; in addition, diabetic patients should not be eaten more.