In July jujube, persimmon is pear, red in September in August skin. Around can eat goluptious persimmon mid-autumn. Clutch points to calculate, the day is not far also, saying, saliva flows quickly, persimmon still has two kinds to have a way actually besides make it dried persimmon in our native place.
One kind is called " carbonado persimmon " be called one kind " lazy persimmon " .
"Carbonado persimmon " method of accelerate the ripening.
The first method, it is law of fructification accelerate the ripening, of Yang Xiu is in Europe " Gui Tianlu " inside tell " the Tang Dynasty Deng Jian is how old persimmon, first jerky, solid be like stone, persimmon of every a hundred or so with one (Mingzha) park among them, red ripe sodden be like mud and can feed, natives calls carbonado persimmon person, blame with fire, use this Er therefore " a kind is papaya, mature Chinese flowering quince can produce many ethylene, and ethylene can the not ripe persimmon that fast stiffen is like stone matures quickly.
This is a hundred or so that Ou Yangxiu says a Chinese flowering quince is prevented inside persimmon, persimmon can red squashy heart. It is actually in our life, need not must papaya, the banana that matures for instance, apple, pear also can produce ethylene, the fruit that should mature these only and not ripe persimmon are put together, it is mature to can promote persimmon quickly.
The 2nd method sets a standard naturally namely.
In Li Shizhen " detailed outline of a book on Chinese medicine " inside mention, "Carbonado persimmon, blame call fire carbonadoes also, namely the of viridescence, accept place implement in, nature is red ripe if carbonado, acerbity flavour all goes, if its pleasant is sweet. " very of figure say palpability carbonadoes persimmon is not to use fire to go roast, place however inside container, what can mature naturally to be become like roast, cooking is same, taste like honey.
Persimmon is put in container to be able to mature naturally, everyday a few, wear slowly eat, if all red ripe, which have so big appetite, give eat, so natural maturity eats slowly, very pretty good still, if wait really not as good as, can put below a few to the sun, raise the temperature of persimmon, stimulative maturity.
Lazy persimmon makes way.
Lazy persimmon and carbonado the distinction of persimmon depends on, carbonado persimmon is persimmon him interior through mature action, the acerbity flavour purify inside (tannic acid) , and lazy persimmon is artificial course physics is chemical perhaps the tannic acid take out of interior of method general persimmon. It is OK that lazy persimmon is made cent takes off acerbity, cold water to take off acerbity, limewater to take off acerbity, carbon dioxide to take off obscure law for Wen Shui.
Lukewarm leach bubble is in 50 degrees of water, a day of one night can; Liquor gush arrives persimmon surface, 3 days can; Persimmon of lime leach bubble, 3 days can; Cold water immerses, a week can. But the breed of persimmon is different, also can have not little difference, if want to taste have a taste of what is just in season quickly, the water that uses 50 ℃ immerses, can lay gut at a day many o'clock.
Although persimmon is good, also cannot eat more, of special attention is, persimmon cannot enough crab eats together, ate to be able to cause have loose bowels.
