In mid-autumn, orange persimmon fruits begin to ripen. There are three main types of it: which one to choose?
Persimmon has a tart, astringent taste, so it should be eaten carefully.
Unripe fruits and the fruits of some varieties of persimmon differ unpleasant viscosity and tartness. Read also: The Queen of Autumn: super-useful properties of persimmon Persimmon persimmons from China. Today age
In the country, this fruit is called persimmon / blood orange, in Europe - Kaki / Sharon / Persimon. Regular persimmon loses its knitting flavor only after full ripening, when its flesh acquires a jelly-like consistency.
King Persimmons are a group of persimmon varieties. Persimmon develops from the female flower, and the wisp - from the male. Kings do not usually have an astringent taste, they are dark orange in color with brown flesh (for which it is also called chocolate). But there are also light greenish-yellow taut fruits. However, even the well-known variety of blood orange can be different. If pollination has occurred and seeds have formed, then the brown bead ripens - strong, sweet and tasty. And there was no pollination - a bright orange fruit with a viscous pulp is born. The emergence of this marriage is associated with pollination problems that arise for different (weather) reasons. Such fruits will never become tasty and soft. And their taste does not depend on the ripening period: both early and middle-ripening and late-ripening varieties can be tart. Fruits of chocolate persimmon, taken unfinished, when they are still hard, turn brown in a few days and become softer. To do this, they need to be put on a warm, protected place for several days, but not in the sun.