How to choose delicious and ripe persimmons: tips from experts
Persimmons are one of the most popular and healthy fruits, and their season begins in the fall. Persimmons are used to make a variety of desserts or simply eaten fresh.
It's important to know how to choose persimmons correctly so that you don't throw them in the trash because of their strong tartness. FoodOboz found out how to do it right from experts.
There are two types of persimmons.
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Types of persimmons
Persimmons are divided into two types: Fuyu and Hachiya.
Fuyu persimmons come in two forms: round and flat-bottomed. They look like orange tomatoes. Even when ripe, they have a crispy and firm skin. This type is best consumed raw, so it is used in a variety of salads or simply eaten on its own.
One type is best eaten raw, and the other is used to make desserts.
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Persimmon Hachiya has a reddish-orange hue and a slightly elongated shape. The fruit has a thin skin, and its flesh is soft enough to be eaten with a spoon. If the hachiya is unripe, it will have a tartness. But as soon as the fruit becomes ripe, its core will turn into an extremely tasty creamy mass. This fruit can be used to make a variety of desserts.
How to choose persimmons
How to choose persimmons?
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When buying persimmons, look for fruits with smooth, bright orange skin. They should not have any soft spots or cuts. The weight of the fruit should appear to be greater than its size.
You should also take a closer look at the stalk. It should have a slight sweetish odor. If we are talking about Fuyu persimmons, the skin of the fruit should have elasticity, while the skin of Hachiya should be soft.
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