The persimmon tree is now mainly distributed in the south of China and Wushan, Tianshui in Gansu and Emei in Sichuan. The main places of origin are Shandong, Shanxi, Hebei, Henan, Jiangsu, Anhui, Beijing and Tianjin.

Persimmon varieties, rich in carotene, vitamin C, sweet and tasty, nutritious, and persimmon is also a very good blood pressure food, widely loved by many people like to eat persimmons.

Persimmon just listed on the sale, most are not only very hard, and very astringent or difficult to swallow. Today, and you popularize how to give persimmons astringent softening of the four practical methods:

A,? Ripening method with rice. It is best to use a slightly larger pot, put the right amount of rice in the pot, and then put the persimmon upside down into the rice, and then pour a layer of rice on top of it, bury the persimmon in the rice, three to four days can be eaten. Why is it possible to remove bitterness by putting persimmons inside rice? Because rice contains ethylene, persimmons covered with rice can ripen persimmons, in addition to increasing the permeability of oxygen, ethylene can also make persimmons in the enzyme activity, and change the direction of enzyme activity, thus greatly reducing the time of ripening of persimmons to ripening purposes. After the persimmon is ripe and soft, the sour and astringent flavor is removed cleanly.

Two. Use fruit ripening. Prepare one or two apples, you can also put bananas. Put the apples or bananas with persimmons into a larger plastic bag, seal the mouth of the plastic bag, one or two days can be eaten. Because ripe apples or bananas are able to release large amounts of ethylene gas,? Ethylene can effectively play the role of ripening. Very simple and fast.

Three,? Warm water ripening method. Put persimmons into a large pot inside, and then pour warm water, the water surface should be drowned persimmons, with a lid to cover the pot, three to four days can be eaten. This method is less concise, to keep the water warm, in which it will have to be changed two to three times.

Four, white wine ripening method. Pour half a bowl of white wine in the bowl, and then need to ripen each persimmon evenly coated with a layer of white wine, put into the pot, all get good and then withdrawn on the top of the point of white wine, with plastic wrap to the persimmon sealed up, put in a cool dry place, two days or so can be eaten.

The above four methods of the first two methods of the most simple and practical, I hope to help you!