Volgograd residents were given recommendations on the choice of ripe persimmon
When choosing, you need to look at the color: ripe persimmon has a rich uniform color.
In Rospotrebnadzor told how to choose ripe persimmon and remove tartness. When choosing, first of all, it is important to look at the color: ripe persimmon has a rich uniform color. Astringent varieties ripen to bright red-orange, chocolate - to brown. Paleness and green spots are a sign of immaturity.
The skin should be intact, without cracks. The flesh of the ripe fruit is slightly applied when pressed, but returns the shape. The peduncles are dry and easily separated.
Experts divide persimmon into three groups. Non-binding varieties - round or slightly flattened, the most popular "king". There are varieties with variable tartness, such as chocolate "zenji-maru". Astringent more often conical shape is the most famous Japanese "hachia". They become sweet only when fully ripened.
If persimmon knits, leave it to ripen in a paper bag or next to apples and bananas – they secrete ethylene. Freezing will also help: after defrosting, the taste softens.
The optimal conditions for storing ripe persimmons are a temperature of about 0 ° C and high humidity. Then the fruit will not lose its qualities for two to three months. It is better to buy it where the sale is conducted officially.
