How to store persimmon at home

Persimmon contains a rich list of nutrients and vitamins. Despite its specific taste, the number of fans of this fruit is quite large. The season of selling “wild plums” begins in mid-autumn and continues until the New Year holidays.

The right choice of persimmon

1. The time of ripening begins in late September and lasts until the first frost. After harvesting, persimmon is just beginning to acquire its sweet taste and rich color.
2. If you buy persimmon in a public place, choose ripe fruit. Evaluate the skin, it should be glossy, smooth with brown stripes or dark patches. The flesh of this kind will be jelly-like.
3. There is a type of persimmon - king. Its difference from other varieties lies in the fact that when fully ripe, it remains firm and its pulp is chocolate.Fruits with damaged peel and black spots do not stay for a long time.

How to get rid of the astringent effect

1. Freezing. Exposure in the freezer takes from 10 to 18 hours. After performing the manipulations, defrost at room temperature, the fruit becomes juicy and sweet. There is the only negative procedure of this kind - persimmon becomes too soft.
2. Soak. This storage option is carried out using warm water. Take a container that is convenient for you, pierce the persimmon in several places, put it in a liquid with a temperature of about 38 degrees. The duration of exposure is 10-12 hours. If possible, maintain the water temperature throughout the process.
3. Ripening with lemon. Place the persimmon with fresh lemon in a common container. Optionally you can add prunes. The ripening period is about 3 days.
4. Ripening in a paper bag. Put 3 persimmons, a banana, 2 ripe tomatoes in one paper. Close the package tightly. Such a move contributes to the release of ethylene, with its help a few days later the persimmon fully ripens.An alternative to tomatoes can be red apples.

Storage features of fresh persimmon

1. Before storing persimmon do not try to remove the sepals. Do not wash the fruit. Find a room with a temperature of 0 to +1 degrees. Humidity should be at least 87% with good air circulation.
2. With long-term storage of persimmon is not worth keeping it with other fruits or vegetables. Pick up the wooden open box, lay a parchment paper.
3. Place the fruit on the stem with sufficient distance from each other. Such a move will avoid the damage and decay of persimmon. When storing fruits, give preference to dark ventilated places without access to sunlight.

Drying Persimmon

1. This method is significantly different from freezing. Pick up a solid grade (not quite ripe), if possible without stones. Rinse the fruit thoroughly, put on cotton towels, give them time to dry.
2. Remove the rind from the persimmon, chop into slices and send to the oven for 40 minutes, bake at 50 degrees. Pay attention to the state of the pieces, they should remain light.The presence of white bloom indicates a high sugar content in the fruit. This operation allows you to save persimmon up to 90 days.
3. Possible method of drying the whole fruit. To do this, you must remove the shell without removing the sepals. The persimmon should later be hung by a dry sprig so that the fruits do not touch each other. Try to find a dark ventilated place. With the help of gauze you can protect the persimmon from insects.
4. After 6 days, dried fruit can be removed and removed to the pantry. Place the persimmon in the free space of each other, soaking in an open cardboard box.

Persimmon Frost

1. Select intact whole fruits. Wash them, let them dry. Put in plastic bags, send in the freezer. Bring persimmon to the maximum solid state, in this form it will last up to six months. The taste remains almost unchanged, nutrients are not destroyed to a greater extent.
2. You can also freeze the persimmon into slices. Before this, wash the fruit, dry and remove the stem. Chop the fruits into slices, pack them in plastic bags and send them in the freezer.Before use, place the bag in a deep container with cold water.
3. The option of freezing persimmon in a sweet syrup is possible. With this method, all the healthy and taste is preserved. This manipulation is different in that when freezing, small fruits are required. Also, rinse and dry the persimmon as described in the previous methods. Boil syrup from sugar and water in the ratio 1: 2, this amount of the composition falls on 1 kg. fruits.
4. Spread the fruit into small, sterilized jars, then pour the not very hot syrup. Close the container lids, send in the freezer. Defrosting occurs at room temperature.

Souffle with chocolate and persimmon

• powdered sugar - 5 gr.
• persimmon (king) - 200 gr.
• whole milk - 120 ml.
• high-grade flour - 55 gr.
• chicken egg - 2 pcs.
• sugar - 15 gr.
• bitter chocolate — 110g.

1. Cut the persimmon into 4 equal parts, get rid of the bones. Heat the milk in a skillet, then add the broken chocolate to it. Do not bring the mixture to a boil, stir constantly over minimal heat.
2. Separate the yolks from the eggs, add to chocolate, mix with flour.Beat whites until bubbles form, adding baking powder and sugar. After that, mix both masses, bring to a uniform state.
3. Spread the persimmon into baking tins, then pour in the egg mixture. Send to the oven for a quarter of an hour, setting the temperature to about 190 degrees. After time, sprinkle with sugar flour.

An important feature is the correct choice of fruit. To save persimmon for a long time, you have to resort to small tricks. Consider drying, freezing, soaking the fruit.

Video: how to choose a ripe persimmon