How to store persimmons 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 sale of "wild plum" begins in mid-autumn and continues until the New Year holidays.

The right choice of persimmons

1. The ripening time of the fetus begins at the end of September and continues until the first frost. After harvesting, persimmon is just beginning to acquire its sweet taste and rich color.
2. If you buy persimmons in a public place, choose ripe fruits. Evaluate the skin, it should be glossy, even with brown stripes or dark spots. The pulp of this variety will be jelly-like.
3. There is a type of persimmon - a kinglet. Its difference from other varieties is that when fully ripened, it remains solid, and the flesh remains chocolate. Fruits with damaged skin and black spots do not lie for a long time.

How to get rid of astringent effect

1. Freezing. Exposure in the freezer takes from 10 to 18 hours. After performing the manipulations, defrost at room temperature, the fruit acquires a juiciness and a sweet taste. There is only one minus of this kind of procedure - 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, place it in a liquid with a temperature of about 38 degrees. The exposure time is 10-12 hours. If possible, maintain the temperature of the water throughout the process.
3. Ripening with a lemon. Put persimmon with fresh lemon in a common container. Optionally 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 package. Close the bag 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 is red apples.

Features of storing fresh persimmons

1. Before storing persimmons, 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 persimmons, do not keep it together with other fruits or vegetables. Pick up a wooden open box, lay parchment paper.
3. Put the fruit on the stalks with sufficient distance from each other. Such a move will avoid damage and decay of persimmons. When storing fruits, give preference to dark, ventilated places without access to sunlight.

Persimmon drying

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

Persimmon freeze

1. Take intact whole fruits. Wash them, let dry. Place in plastic bags, send to the freezer. Bring persimmons to the most solid state, in this form it will remain until six months. The taste remains almost unchanged, nutrients are not destroyed to a greater extent.
2. You can also freeze persimmon in pieces. Before this, wash the fruit, dry and remove the stalks. Chop the fruit into slices, put into plastic bags and send to the freezer. Before use, place the bag in a deep container with cold water.
3. The option of freezing persimmons in sweet syrup is possible. With this method, all useful and taste qualities are preserved. This manipulation is characterized in that during freezing small fruits are required. Also, rinse and dry the persimmons as described in the previous methods. Cook the syrup from sugar and water in a ratio of 1: 2, this amount of composition falls on 1 kg. fruit.
4. Distribute the fruits in small sterilized jars, then pour in not very hot syrup. Close the container with lids, send it to the freezer. Thawing occurs at room temperature.

Souffle with chocolate and persimmon

• powdered sugar - 5 g.
• persimmon (king) - 200 gr.
• whole milk - 120 ml.
• premium flour - 55 gr.
• chicken egg - 2 pcs.
• granulated sugar - 15 g.
• dark chocolate - 110 g.

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

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

Video: how to choose a ripe persimmon