Where to apply the highly astringent persimmon?

Yesterday a beautiful persimmon, large, 3 pieces. I decided to eat one. The mouth knits as hard to imagine! I swallowed a couple of pieces, thought - I will choke! I baked a quarter in a micron - such disgusting ... and where now this persimmon?

Where is this persimmon now?

Freeze - unfreeze - eat.

[Zebra]

Zebra, I also thought about it. Already done, thanks for the advice!

Freeze - unfreeze - eat.

Knits anyway.

Knits anyway.

Well, I really don't know ...
We are constantly practicing, did not notice that the ligature remained.
Maybe it depends on the variety ...

Yesterday a beautiful persimmon, large, 3 pieces. I decided to eat one. The mouth knits as hard to imagine! I swallowed a couple of pieces, thought - I will choke! I baked a quarter in a micron - such disgusting ... and where now this persimmon?

Freeze persimmons and bananas and make popsicles. Is there a sorbet bowl?

[Ekaterina2]

Ekaterina2, I know that persimmon is used as a filling for pies - can it freeze, then boil it with sugar and make the filling? but I can't guarantee the result - I haven't tried to cook it myself, if she knits ..

Jam "kinglet" from chopped persimmon (Admin)

In this form, it is also suitable for filling, I like jam

I send all the astringent persimmons to the dryer. I cut with chips and dry. Then it's so yummy!

Where is this persimmon now?

Let it ripen, preferably next to the apples.

[mamusi]

mamusi, interesting. But I buy a persimmon little by little, I choose it seems to be successful and I like to load the dryer completely. But it's interesting to try, I always put it in the freezer.

and where now this persimmon?

Freeze, defrost and eat with tender, soft curd.

[nearly]

Knits anyway.

Recently I learned about this, and from those southerners who have persimmon growing in their gardens
I also always believed in the advice "freeze-thaw", but since fresh persimmon nearly I do not like it, then I myself have never used this advice.
And recently I was looking for one recipe with persimmon on YouTube and in the comments I read that tannins (because of which they "knit") do not collapse when frozen, you just need to let the fruits lie down and ripen.
My husband loves all kinds of persimmons (for me, chocolate bars are not persimmons at all), so I eat 3-4 things for the whole season, when I buy for him - sometimes I choose the ripeest thing for myself - deep orange, soft, translucent and necessarily conical
And recipes from two Laris
Persimmon Cupcakes (Tortine ai Cachi) from Scops and
Banana, persimmon and chocolate muffin from Doplets

I probably had a persimmon from the store for a month. Nothing happened to her: she knitted to death.

Where is this persimmon now?

Then, as an option, use in decorating a cake or cheesecake: cut into thin round plates or semicircles (across), sprinkle with cardamom and brown sugar (for caramelization) and stick on the side of the cheesecake mold. But that will have to bake a cheesecake.
It is easier, indeed, to dry or let it ripen still.

I do not know whether they advised it or not ...
I usually take it from the store, and immediately wash it and put it in the freezer, then defrost it and the viscosity goes away.

[Ekaterina2]

Ekaterina2, if you like mackerel, then try to cook it like this:

Today, in the program "Living Healthy", they talked about persimmon and what dangers its use can have.

By the way, in Israel, persimmon has no astringent taste and no seeds.
I love her in salads with tomatoes. And especially (oh horror!) Season with mayonnaise

mamusi, interesting. But I buy a persimmon little by little, I choose it seems to be successful and I like to load the dryer completely. But it's interesting to try, I always put it in the freezer.

Anya, last year we had more persimmons and started selling somehow earlier than this one. Then I, when we were "unlucky" with the purchase (and my husband doesn’t know how to take little by little))), I cut it all into rings in the dryer, 5 out of 8 pallets were occupied.
But it was worth it.! What deliciousness. I gnawed it with pleasure in winter. And put in casseroles (I will cut with kitchen scissors and ...)

And with the freezer in my whole life, the trick has NEVER succeeded. Knits before and after.

My husband loves all kinds of persimmons (for me, chocolate balls are not persimmons at all), so I eat 3-4 things for the whole season, when I buy for him - sometimes I choose the most ripe thing for myself

It is written directly about me. My husband would eat at least every day, and sometimes I eat it only because it is good for the thyroid gland. Otherwise, I would not eat at all, I do not understand the taste at all

I send all the astringent persimmons to the dryer. I cut with chips and dry. Then it's so yummy!

I subscribe to every word. This is mega tasty, there is no hint of viscosity.

That's interesting ... We always used to buy unripe persimmon, we put it in a paper bag (so it was dark, but not suffocate) and in the heat, after 5 days it ripened there and was sweet. And in the last few years, after reading about freezing, I began to put astringent fruits in the freezer (this is convenient if you find out that it knits, when you have already bitten it off, you cannot put it on ripening). And only once it did not work - as I put a knitting knitting, I got this one ... It seems that it was such a large, pointed persimmon, but with a round one it always rolled. Probably, it really depends on the variety, but if it's about tannins, then it's not very clear how they differ ...

The viscosity of persimmons depends not only on the variety, but also on the growing conditions. Varieties with sweet, non-astringent fruits require more heat than varieties in which the viscosity disappears only after full ripening. Therefore, sweet varieties, for some reason found themselves in unfavorable conditions for themselves, can bear astringent fruits, and it is no longer possible to remove this viscosity.

[Svetlana]

Svetlana, well, you understand that we do not know these details when buying in supermarkets. Previously, black stripes somehow indicated that this is a kinglet, and he does not knit. And lately, somehow it is not possible to be guided by this.

[Anna]

Anna, yes I just mean that some of the persimmon, whatever you do with them, will remain viscous. Of course, this will not help with the choice, purely theoretical knowledge, which, in your own words, "does not hang on the collar."

some persimmons, whatever you do with them, will remain viscous. Of course, this will not help when choosing, purely theoretical knowledge

Yes unfortunately.

bought a persimmon, lay there for a month and a half, wrinkled herself, but still knits.
I didn't like the persimmon from the dryer.
All uneaten astringent goes into porridge, baked goods, vegetable stews.

[Iri55]

Iri55, if the persimmon wrinkled, then it was picked too early. Such fruits do not ripen either.

Fresh astringent persimmon in the freezer for 2-3 hours, stop knitting.

The viscosity of persimmons depends not only on the variety, but also on the growing conditions. Varieties with sweet, non-astringent fruits need more heat,

This year, some of the fruits on one tree turned out to be astringent, some were sweet. We lay down - they all became the same. Until this year, all persimmons were astringent. Only after freezing or storing in the closet did the "viscosity" disappear. Outwardly, the fruits do not differ from each other at all. From the same tree. They also said that if there are a lot of bees, then persimmon does not knit. But, honestly, I never saw the flowers on the persimmon. Something green. Nondescript. Maybe it’s true, some fruits got more light and heat?

I even freeze the kinglet))
And they do not completely defrost the persimmon.
I like the state of the sorbet, so that the ice floes crunch. Or even stroganin from persimmon)

Freezing won't help. Alas. Although the advice is quite common. Let it lie down, it may ripen.

Frozen will become sweet, but like jelly. And I like the sweet, non-knitting persimmon to gnaw like an apple.

That year I came across such a persimmon that even traditional freezing did not save me, all the persimmons went to the trash bin.

dry. I am delicious

all the persimmons went to the trash can.

How awful!
Nobody tried to cook compote, I wonder, will the compote knit in boiled form too?

[Irriska1963]

Irriska1963, well, how could you not see such pretty flowers:

🔗

Persimmons have three types of flowers: male, female and neuter.
Many types of persimmons do not need pollination, but sweet varieties, when pollinated, yield better fruits. My persimmon is tart, and there are always a lot of bees, wasps, bumblebees. Maybe they don't see these flowers either?
My persimmon:

🔗

When cooked, dried unripe persimmon regains its astringency. I once made a little jam for the experiment, in which I put a little astringent persimmon. The result was impossible to eat, I threw everything out.

And recipes from two Laris

And further: Persimmon jelly "Food of the Gods".

When cooked, dried unripe persimmon regains its astringency.

And it never occurred to me to "cook" the already dried persimmon ... I eat it with dry chips, so I eat it!

In my childhood, they laid a newspaper on the wardrobe and laid out persimmons in one row. They ate as they ripened. And we also cook dried food. They are peeled and strung with a garland on a thick thread. It is sold on the market. Dried, rolled in flour. But she is soft and tender. The kinglet is also dried.

This year, something was not lucky with the purchase of persimmons. Not ripe, knitted, shriveled and mostly went into baking, cheesecakes.

I also faced the fact that the astringent persimmon remained astringent. Last year I bought it specifically for the Admin jam. Jam "kinglet" from chopped persimmonThe persimmon was a little bit tart, still tasty fresh. But in the finished jam, a very strong viscosity came out and it was almost impossible to eat it. It still stands in the refrigerator, it's a pity to throw it away

[Elya_lug]

Elya_lug, Elya, what if you make a marshmallow? Try to smudge it a little on the film and dry it. Maybe edible?
Obviously, it is not clear where the imported persimmon came from. When persimmon ripens with us, it is never viscous.

Found it !!! Found the best way to use persimmons, which none of the suggested helps:

Laris, class! Only I could not make out - what university's diamond is solemnly present on his lapel?

Anh, This is Sergey Kagadeev. I know him as an artist and musician. I think the university badge is a props.

it's a props.

It is clear that to create an image))

The son brought from the store an inedible persimmon, three pieces of large elongated fruits. I argued that it was necessary to freeze ... one was still frozen, and two in a bag with an apple. I put the bag on the hot battery through a microfiber cloth. Less than a day later, the persimmon from the battery was eaten, and the chips are now drying from the freezer on the same battery.

[instead]

Persimmon purchased from Magnet.
They took the box, purposefully. For drying. They knew in advance that she knits.
It doesn't matter to me.
For I have been drying it for several years.


Result!


It is impossible to break away! You have to hide from yourself. Like candy to me.
I use it in baking instead raisins or together with raisins, prunes, nuts. As you wish!
And we eat just like that!

[mamusi]

mamusi, I start to inspect the dryer with such a persimmon in three hours ...