Where to apply the highly astringent persimmon?

[mamusi]

mamusi, after drying, the astringent properties disappear?

after drying do the astringent properties disappear?

Yes

mamusi, do the astringent properties disappear after drying?

They disappear from me, the experience of the last three years)
Then I partially store it in a container in the closet, I can first "hold" it in a paper bag ...
And partly in the freezer in a bag (well, this is already straight to stock).
She does not "freeze" there, it is absolutely elastic, just cold, I keep everything dried, dried fruits and vegetables. There is enough space, so I keep it. But it is possible in bags, pillowcases, hanging - as you are used to.

They took the box, purposefully. For drying

Rit, how long do you dry? And what is the temperature?

Galya, dried for a long time, the whole night and a piece of the day.
The cutter broke and cut the slices by hand - they are of different thicknesses a bit and .... Therefore, out of order.
Well, she was almost like that that year. Not less than a night.
The temperature in my dryer is 70 *. Exposure is not provided.

[mamusi]

and how long do you dry? And what is the temperature?

Travola KYS-333D, 12 hours 55 ° C, 2 hours 70 ° C;
Ezidri Ultra FD1000, 10-12 hours 55 ° C;
persimmon slicing thickness as in mamusi
Perhaps the time difference is due to the fact that Isidri is installed in a room with excellent ventilation, while Travola, on the contrary, is in a room not only without additional ventilation, but also with slightly increased humidity.

Girls. from personal experience I will tell you, freezing is useless, just lay it out on the balcony, it comes very well, it's just that time, and if you dry very tart, there will be no taste, such as from mature, it is better to dry hard (not fermented), but sweet, then she is cooler than dates, this year she has dried 3 bottles, one is already left, peaches have faded into the background.

[not always]

just spread it out on the balcony it fits very well

Long away not always... (Also from personal experience. And all the people above wrote ... from personal experience)))
The point is that persimmon happens different...
And even if she comes on the balcony, she can continue to knit.
It happens, unfortunately, that even ripe juicy persimmon knits (I live in the south, in the immediate vicinity of growth). Even in the yard of my neighbors persimmon grows
We are not talking about immatureand oh astringent persimmon. Well, this sort of got, for example.
And if you already bought such, then what to do ...
Soft varieties will be used to make jam, and hard varieties will be cut and dried.
And who is lucky with "ripening" on the balcony - in general chic!
I have never been lucky!

Besides, dry- means "stock up"and be able to pop all year round!

We are not talking about unripe, but about a knitting persimmon. Well, this sort of got, for example.

This weekend on NTV there was a program about persimmons, they said that astringent fruits grow on the same trees as sweet ones, just from unpolished flowers. The owner of the plantation plucked persimmons from the tree and, by the appearance of the fruit, determined whether it would be sweet or astringent.

[knits]

show about persimmon

Galya, maybe it happens.
And it happens that the whole variety is like that. Or the immature was removed and she was no longer destined to keep up ...
What difference does it make to us - eaters why she knits? The fact itself is important to us, no?
(But I don't really trust TV programs ...)
Moreover, I do not look ...

What difference does it make to us, eaters, why does she knit? The fact itself is important to us, no?

Well, how to say, if the fruits are outwardly different, then in the store you can choose sweet ones, this is one or two - to ripen, if the matter is in immaturity.

But I don't really trust TV programs ...

And it was interesting for me to listen to the "planters", people who themselves grow persimmons in warm countries. In Armenia, persimmons are dried whole in the sun, but to make the fruits of high quality, each of them is "massaged" with handles.
There was also a lot of useful and interesting things.

[such]

it was interesting to listen to the "planters", people who grow persimmons themselves in warm countries

I agree with that. If the transfer such plan.
And not a discussion show.

just spread it out on the balcony it fits very well

It depends on which region This issue will not work in Moscow and the northern regions A lot of dampness in the air, rains, cold nights, and so on ... the fruit will spoil rather than dry For us, only dryers are suitable

[this]

if the fruits are externally different, then in the store you can choose sweet ones, this is one, and two - to ripen, if the matter is in immaturity.

Well, in general, correct, of course.
However, why I wrote - the question itself this themes was:
"Where to apply the highly astringent persimmon!"
It was within the framework of this question that I wrote.

For some time now I buy only small persimmon Korolek, dense, in spots - this is a "real" persimmon dense pulp, brown inside, sweet I especially like persimmons from Azerbaijan and Abkhazia, I always wait for exactly when it will appear

I watched several times programs about imported persimmons (large, beautiful, soft) and found out how they are grown, removed, prepared for sale, transported over long distances ... I didn’t like you bite such persimmons, but inside ... it’s like pumped up with gel , all watery

I also have 2 persimmon trees, one Crimean small one the size of a kiwi - I dry it, cut it into two parts and into a dryer, and we eat a large one, tear it off firm, put it in boxes on the balcony and as it ripens, the boxes decrease))) , if you want to speed up the ripening process, put a glass of alcohol among the persimmons and cover, the ripening process will go much faster

[E. V. A. 75]

E. V. A. 75, do you tear it off early because of the coming cold weather or from birds?

🔗

[Erhan]

Erhan, the cold is not terrible for her, but the birds are naughty)))



Admin, the beetle is not only small. I have quite large specimens, I adore him, he on any tree can be everything depends on the bees, which flowers they choose and pollinate.

but the birds are naughty)))

At night, bats fly to persimmons, and the big ones have eaten.

And I like the little bee less, it has a simpler taste, it's good that I don't have much of it, despite the many bees. More often it even happens that a smaller part of the fruit is brown with a pitted, and a large part is orange pitted

I decided to dry the strongly astringent persimmon in the oven, since the dryer remained in the country.
Persimmon is dry, but still very hot, only sweet from the oven, but knits all the same!
Maybe it will cool down and stop? And if not, then just freeze?

Chinese cabbage, fennel and astringent persimmon salad (for vegetarians) (Admin)




Quick pickling persimmon knitting (for vegetarians) (Admin)

[Tanya]

And now every day I feast on my dried persimmon (the one that bought the box then))).
I take out a bag from the freezer, pull off 3-4 circles and regale myself like candy! Yummy !!!

... Tanya, thanks for salad!)))

2-3 apples just need to be put ... either next to the persimmon, or in one bag ...
I usually just put apples on all sides - after 1-2 days the persimmon is normal

[sluggish]

2-3 apples just need to be put ... either next to the persimmon, or in one bag ...

ABOUT! Margot, I know this advice from my youth. And we put it !. Yes, just not every persimmon helps it.
Doesn't always work.
And here I am sluggish Because I love jerky! ...
And then I feast on persimmon all winter!




I am not only knitting dried, but any, we buy with a specialist. But let alone astringent, even more so!