If persimmon knits what to do. Useful properties of berries

People who love persimmons know that there is an astringent taste in the mouth when they are eaten. Why does persimmon knit and how to fix it?

Before finding out why persimmon knits, it is worth noting that such properties appear only in unripe fruits. At mature they disappear. That is why the persimmon variety "Korolek" is very much appreciated. She is sweeter at first.

Why does persimmon knit? The fact is that in unripe fruits there are special substances - tannins. It is they, or in other words, tannic acid, that are responsible for the specific taste of unripe fruits.

It begins to manifest itself when tannins act on our taste organs (mucous membranes and everything that contains a protein structure), when protein coagulation occurs. It is their clotting that gives that unpleasant astringent sensation in the mouth.

Tannins also act on blood vessels, causing them to constrict. The glands begin to reduce the excretion of substances. There is a slight numbness, this is considered a kind of natural anesthesia.

Persimmon knits: what to do?

Fruit ripening can be accelerated by several artificial methods.

1. If you bought an unripe, astringent persimmon, let it sit for about a week. During this time, it will ripen and lose a significant part of its harmful properties.
2. Put the astringent persimmon in the freezer for about 12 hours. After you defrost it, the pulp will lose its specific taste. Unfortunately, frozen fruits become soft and not as tasty.
3. If you pierce a persimmon with a knife in several places at once, and then pour hot water (but not boiling water!) For 12 hours, this will drastically reduce the presence of tannins. In addition, it will not be as soft as after freezing it.
4. For about a day, put the persimmon in a plastic bag along with yellow bananas. How many persimmons you have, put so many bananas. The fruits will ripen quickly and lose their astringent taste, but they will retain all the useful properties.

Persimmon Dishes: Recipes

Persimmon and banana soft ice cream

Compound:

1. Fresh lemon juice - 1 tsp.
2. mint leaves (for garnish)
3. ground cinnamon
4. Bananas - 1 pc.
5. Persimmon - 4 pcs.

Cooking:

• Peel banana and cut into small pieces. Put in the freezer for 3 hours. Wash the persimmon, dry it with a paper towel.
• Cut evenly the top of the persimmon along with the stalk, then carefully scrape out the pulp with a teaspoon. Transfer the pulp of persimmon fruit and frozen banana to a container, add lemon juice. Beat everything with a blender until smooth. Fill cups made from persimmons with ice cream, sprinkle lightly with cinnamon and garnish with fresh mint leaves.

persimmon pie

Compound:

1. Persimmon - 4 pcs.
2. Sour cream - 6 tbsp. l.
3. Sugar - 125 g
4. Eggs - 3 pcs.
5. Flour - 175 g
6. Soda or dough baking powder - 1 tsp
7. Ground cinnamon - 1/2 tsp
8. Creamy soft butter - 2 tbsp. l.
9. Nuts (any) - 100 g

Cooking:

• Wash the persimmon, separate the stalk, select the seeds (if any) and beat with a blender until smooth puree.
• Add sour cream, sugar, eggs, baking powder, cinnamon, soft butter, crushed nuts and flour to the puree. Whip everything up.
• Lubricate the form with odorless butter or vegetable oil, pour the dough into it and place in the oven preheated to 200 degrees for 40 minutes.
• Cool the finished cake, cut into pieces, sprinkle with powdered sugar if desired.

Why can't you eat a lot of persimmons?

Harm from persimmon is just the same and is associated with its astringent properties.

Despite the fact that tannins - tannins contained in unripe fruits, have anti-inflammatory properties, they can also harm the body. This is expressed in the fact that the tongue becomes slightly numb from the persimmon, the glands of the gastrointestinal tract begin to work worse, and the peristalsis weakens.

Persimmon should not be eaten by people suffering from chronic gastritis with high acidity.

It is also contraindicated for those who have an imbalance of bacteria in the intestines. Due to the use of persimmons in large quantities, constipation may occur.

Persimmon is contraindicated for children because their gastrointestinal tract is too weak, and when tannin and tannins are in the stomach, indigestion and severe abdominal pain appear.

One fruit of sweet persimmon per day can be given to children.

Persimmon is loved by many: both adults and children. This fruit is useful, but its use has some peculiarities. Due to the high content of tannins in the pulp of the fruit, it sometimes knits. You can get rid of this by using the methods of quick ripening persimmons. Please note that this fruit is contraindicated for people suffering from diseases of the gastrointestinal tract!

Persimmon is a very tasty fruit, but not infrequently it disappoints customers with its astringency, instead of sweetness. The secret of such an “astringent” property is quite understandable, because persimmon berries are full of tannic acid.

The tannic acid in persimmon is called "tannin". It is she who begins to curl up at the slightest contact with the mucous membrane in the mouth. As a result, unpleasant sensations appear and the persimmon loses all sweetness.

In addition, the same tannin "blocks" the secretion of saliva, narrowing the capillaries. Because of this, some (especially tart) fruits are simply impossible to eat. You need to know that if the persimmon is too "knit", then you just chose the wrong fruit (unripe).

Why is persimmon tart? Why persimmon can "knit" the mouth?

The sweetness and pleasant taste of persimmons is always your right choice of fruit.

Four "secrets" how to choose a delicious persimmon:

• Good view. A ripe berry will always be bright, orange, without dark spots and dents. She will have a soft “barrel” (in case you choose sharon, this rule does not work).
• Dry petiole. The stalk of each berry should be dry and in no case green. A brown and hard stem is a sign of a ripe and sweet fruit.
• Popular variety. About what kind of persimmon you buy, you can ask the seller himself. Agree, it is not profitable for anyone to carry a bitter and tart persimmon, which no one will buy. The most popular varieties are kinglet and sharon.
• Thin skin. It should be free of any damage, scratches or cracks. If there are any, then your fruit is overripe. A “good” persimmon has a thin and glossy skin.

How and what to do so that persimmon does not knit your mouth: tips

Even if you bought an unripe fruit or an unsuccessful persimmon variety, there are always ways to “improve” their taste.

Some tips:

• Freeze. This is the easiest way to remove astringency from the pulp and return the sweetness of the fruit. To do this, put the berry in the freezer and leave for several hours. Eat the fruit cold, so that it looks like sherbet.
• Warm water. This is also another "quick" way to bring persimmons to maturity. Heat the water to 30-40 degrees and hold the fruits in it. You should regularly bring the water to the desired temperature. After a while, the astringency will go away and you will be able to feel the sweetness.
• Ripening. Some vegetables and fruits have a special substance in their stalks that is secreted and allows the fruits to ripen. Just place persimmons in one box or bag with tomatoes, bananas or apples. In this state, the persimmon should lie for up to 10 hours.
• Prepare the persimmon. In the process of heat treatment, it will lose its astringent qualities. You can cook jelly or compote, make soufflé or jam, jam, marmalade.

How to eat persimmon so that it does not knit its mouth?

You can’t remove tannin from persimmons, but you can completely hide it. To do this, you need to somehow use persimmon in cooking. The best way is to make jam by adding sugar. If you are not accustomed to bother, the following methods can help you:

• Drizzle the sliced ​​persimmon with lemon juice. This will not take away the astringency, but will hide it with "sourness".
• Sprinkle the persimmon with sugar. This is not a cardinal way to hide the unpleasant taste of persimmons, but the ability to hide them a little.
• Dry or wither. However, it should be eaten only in a dry state, since when soaked, the "viscosity" will return.

How to freeze a persimmon so that it does not knit its mouth?

Tips:

• Take a persimmon
• Rinse thoroughly under the tap
• Discuss
• Put the fruit in a plastic bag
• Send to freezer
• Keep 4-5 hours
• Eat immediately without waiting for the persimmon to melt

How to make persimmon non-astringent quickly?

There is another way to quickly return persimmons to maturity. To do this, it should be pierced several times with a needle (disinfect in advance with alcohol) from all sides and leave at room temperature for several hours.

Which persimmon is more useful, which knits or not?

Of course, sweet persimmon, which does not “knit”, has more benefits. It will not provoke constipation, as it contains less pectin. Despite the taste, persimmon of any variety is rich in vitamins and minerals.

Persimmon kinglet: knits or not?

Korolek is a persimmon variety that does not have astringent properties at all. The kinglet has an orange-colored jelly pulp, which, as it ripens, can darken, reaching brown. The darker the flesh of the beetle, the sweeter it is.

What to do with astringent persimmon?

You can also make delicious and sweet jam from tart, “astringent” persimmons. To do this, add sugar to taste and a little lemon juice to the berry mass. You don’t need to cook persimmon jam or marmalade for a long time; the “five-minute” recipe is quite suitable.

Video: "What is useful persimmon?"

I always look forward to late autumn, when my favorite persimmon appears on the shelves. At the same time, I try to keep myself from buying at first, because it is clear that at the beginning of the season they bring completely green fruits. And an unripe persimmon is always sticky in the mouth and disappointing. Although, I found a suitable way for myself to get rid of viscosity, so now I'm not afraid to make a mistake with the choice of fruit.

Where does persimmon viscosity come from

I would like to start with the fact that the effect of viscosity is manifested only in unripe fruits. Although, I came across Spanish varieties, hard as an apple, and not a hint of viscosity, but this is rather an exception.

Unripe persimmon contains tannins or, more simply, tannic acid. And it's no secret that tannic acid interacts with everything that has a protein structure. Proteins coagulate, blood vessels constrict, the release of substances decreases, and, as a result, that unpleasant numbness in the mouth.

In fact, tannins are anti-inflammatory substances, but with a large amount and frequent use, they harm the body, in particular, the digestive tract. In order to protect yourself, there are 2 options: buy only ripe fruits or help the persimmon ripen. Tannins break down when the fruit ripens, which means that the riper the persimmon, the less it knits.

How to help persimmon ripen

There are several artificial ways that help speed up the ripening of the fruit:

1. The easiest way is to let the persimmon lie down for about a week. During this time, it should ripen and lose some of the tannins. Although, the ripening period depends on the initial ripeness.
2. Put the fruit in the freezer for half a day. After defrosting, there will be no trace of viscosity.
3. My favorite method. Persimmon should be put in a paper bag along with ripe bananas or a red apple and left for a day. From such a neighborhood, it will ripen quickly and retain taste.

There is no need to be afraid that the persimmon will ripen. Such fruits are quite suitable for consumption and are not as dangerous as unripe ones with a lot of tannins.

With the onset of cold weather, favorite orange fruits appear on the shelves, often with unpleasant astringency. What if the persimmon is hard and knits the mouth? The answer is simple - learn how to choose the right one, and if you come across an astringent fruit, correct the situation using simple methods. The situation is really unpleasant, in ancient times the sweetness of the fruit was compared with honey, and we buy persimmons with a feeling of joy in remembering a sunny summer.

Why persimmon knits

Thanks to the scientists, they found out the reasons for the viscosity of the fruit. Strangely enough, but the astringency of persimmon is directly related to it, more precisely, it depends on the composition of the fruit. When I wrote about the natural substances that persimmon is endowed with, I mentioned the incredibly useful substance tannin. Possessing a powerful antioxidant and anti-inflammatory effect, the substance helps to cope with many ailments. Tones the body, inhibits the development of pathogens, stops bleeding.

Unfortunately, there is a downside to the benefit - tannins give persimmon a characteristic viscosity. Remember the astringency of tea leaves, the bitterness of natural chocolate and coffee beans, the aroma of eucalyptus leaves and the resin of coniferous trees - they have these qualities thanks to tannin.

Once in the mouth, tannins interact with saliva, reducing its secretion, resulting in a slight anesthetic effect, which we take for astringency.

In a ripe fruit, the substance is partially destroyed, and partially changed into a different form, so the ripe fruit practically does not knit in the mouth.

What to do if persimmon knits

Help the persimmon get rid of viscosity in some artificial ways, proven by the people and very effective.

1. If you have time, do it simply - set aside the fruits and wait until they ripen. A week or two, and you can enjoy ripe, without astringency, persimmon.
2. If you don’t have two weeks left, use the faster option - freeze. Put the fruits in the freezer overnight, and in a short time the astringent properties will disappear. The disadvantage of the chosen method is that a significant part of the useful properties will be lost.
3. So that the persimmon does not knit, put in the bag together with the persimmon the fruits of ripe bananas, apples, equal in number. After a day, you can feast on it, thanks to a neighbor, it will ripen.
4. Extreme way - pierce the fruit with a knife in several places and pour hot water over it. Wait 12 hours and taste - the heat will neutralize the tannin. Clarification: you do not need to use boiling water, 50-60 degrees is enough.
5. Sometimes it is enough just to lower it for a few minutes in hot water. Persimmon will quickly become transparent, glowing from the inside, which indicates the beginning of the process of converting tannins into glucose. The fruit will lose firmness and taste tender.

Attention! Overripe berries are edible, do not be afraid to overexpose the persimmon, waiting for ripeness. Unripe fruits are much more harmful, especially for people with stomach and intestinal problems.

What to do if you ate an astringent persimmon

If you bought and ate an unripe persimmon and felt sticky in your mouth, help yourself. In addition to the unpleasant sensation, the substances contained in the fruits do not have the best effect on tooth enamel.

• Easy way - rinse your mouth, brush your teeth
• If you have problems with tooth enamel, make a rinse that neutralizes the harmful effect by adding a little baking soda to warm water. It did not help - moisten the swab and remove it by hand, wiping the tongue and gums - the feeling of viscosity will pass.

How to choose a persimmon so as not to knit

Breeders bred varieties that initially avoided astringency. For example, the Sharon variety, with sweet pulp, pitted and astringent taste, obtained by crossing fruit with apples. But in most varieties, the amount of tannin decreases as they mature.

An interesting fact: if the flowers of a tree were pollinated by insects, then the persimmon will be born with honey sweetness, without unpleasant viscosity, tart ones will grow from the unpollinated ones.

If you want to buy a sweet persimmon for sure, choose the ripest fruits. They differ:

• Absolutely dry stalk.
• Jelly-like pulp.
• Thin skin dark orange.

If you don't want to waste time removing the viscosity, buy the Korolek fruit, they have low astringent properties and have a wonderful chocolate taste.

Unlucky, and acquired tart fruits in large quantities - make jam or dry fruit slices in the oven. Add the pulp to the dough for baking desserts, make a salad. And finally, do it by rejuvenating and improving the condition of the skin.

Do not miss the persimmon season, enjoy the amazing sunny fruits from the heart, if you knit, use my advice. I suggest watching a wonderful video about the benefits of fruit, with a detailed story.