However, when we buy persimmon, we will find that there is a thin layer of frost on the skin of persimmon. What is this layer of frost and how did it come from? Should we wash off this layer of frost when eating persimmon? Some friends will be very worried about whether this layer of frost will be a preservative. Let's take a look at the fruit below. What is the frost on the persimmon skin? Do you want to wash it?
Good-quality persimmon, the frost formed outside it is white powder formed by the evaporation of sugar in the peeled persimmon pulp, which permeates into the epidermis and slowly accumulates and crystallizes. Therefore, the frost on the outer layer of persimmon is actually the fruit frost converted from fructose and glucose in the persimmon pulp, which is also called persimmon frost, which can be eaten directly. The amount of frost on the outer layer of persimmon is determined by the weather and drying time. The colder the weather, the longer the drying time is.
It's just that some unscrupulous merchants now will artificially sprinkle a layer of flour, starch and even talcum powder on the outside of the persimmon in order to make it look high and sell better. Flour and starch are relatively better. If it meets talcum powder, it will definitely be harmful to the body after eating it. At this time, we need to wash off the frost outside when eating persimmon.
However, when you buy persimmons, it is easy to tell whether they are artificially powdered persimmons by paying more attention to the following three points.
First, look at the appearance: the artificial powdered persimmon frost looks very uniform, the persimmon feels soft, and the frost is easily shaken off, while the frost naturally formed by the persimmon is not too uniform, because the sugar evaporates and the viscosity is high, so it is not easy to shake off, while the persimmon feels relatively dry.
Second, taste: persimmon with artificial powder, the frost outside generally does not melt and has no taste, while the naturally formed frost has a slightly sweet taste, which melts in the mouth and can be tasted with a light taste.
Third, the clear water test method: Persimmon is put into clear water, and the water of persimmon frosted artificially becomes turbid, while the water quality of persimmon in first frost is still clear, and the sugar will slowly melt away.
When you buy dried persimmons in the future, you can tell from the above points that it is not easy to buy dried persimmons with artificial powder. Now, first frost hanging persimmons from Fuping, Shaanxi Province, which is the "persimmon town of China", are on the market. The dried persimmons in Fuping, Shaanxi Province can be regarded as the top grade among dried persimmons, which is famous for its delicious taste, and it was even named as a royal tribute during the Ming Dynasty.
Authentic Fu Ping persimmon is made of fresh large-pointed persimmon, a specialty of Fuping. After peeling high-quality large fruit by hand, it is naturally hung and dried by traditional ancient techniques. The pulp wrapped in fruit cream is crystal clear, pure in taste, soft and sweet in taste, full of Explosicum, and tastes like jelly, while ordinary persimmon will be a little dry and hard to eat, so authentic Fu Ping persimmon will be more expensive than ordinary persimmon.