Have you bought a persimmon, and she knits her mouth? Then you definitely need to read my article, here I shared my way of making a persimmon juicy and sweet. I've been saving persimmons for so many years.
If persimmon knits, what to do:
The viscosity of persimmons depends on the variety and on ripeness. The more immature the persimmon, the more it knits. As for the variety, I'm always looking for a kinglet in the store. But even this variety also sometimes knits (because this is not one variety, but a group of varieties).
And by the way, an interesting fact about persimmon: the more seeds, the sweeter and juicier it is.
I used to put persimmons in the freezer. But I don't really like this method: eating frozen persimmons is not very pleasant. And my husband can't do that at all - his teeth are sensitive, he doesn't eat ice cold.
And then I learned about another method. And now I like him better. Everything is very simple: we take a regular plastic bag, put persimmon and 2-3 red apples in it. We leave for a couple of days at room temperature. We just cover the bag, but don't tie it.
I will not delve into the processes that take place in the package, I am not an agronomist or a chemist. I only know that apples emit a substance called ethylene, which affects the persimmon and the viscosity disappears.
Here's a simple way. Write in the comments what you are doing to remove the viscosity of persimmons? What other ways are there?
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