How is the fruit consumed correctly?

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Persimmons are now an integral part of supermarket shelves. The exotic fruit is a delight as a between-meal snack and also cuts a fine figure in stir-fries, smoothies, or salads. But how do you eat a persimmon and are there any differences with the Sharon fruit?

Peculiarities of a persimmon fruit

Persimmons are orange, sweet, juicy fruits that resemble a tomato in shape. The exotic fruit actually comes from Asia, where it is the kind of so-called “fruits of the gods” falls. Meanwhile, persimmon is also at home in German supermarkets. Cultivated forms such as Sharon, persimmon, or honey apple are also conquering the fruit shelves in Germany.

Thanks to its ingredients, persimmon is also appreciated as a healthy fruit.

In addition to a higher amount of provitamin A or beta-carotene, the fruity delicacy also contains magnesium potassium, phosphate and vitamin C.

The taste of fruit

With its taste nuances, the fruit of the persimmon is reminiscent of a mixture of cantaloupe melon and peach. This fruity composition is enriched with a slight aroma of vanilla. In addition, the fruit contains many tannins, which is why the fruit sometimes tastes a bit more hairy and bitter.

Cultivated forms of the Sharon fruit and persimmon taste sweeter because these types of fruit contain less tannin. The fruits retain this taste even if they are not yet fully ripe.

Sharon or Khaki? What is the difference?

The homeland of persimmon is Asia. In Asian countries like Korea, Japan, and China, the fruit is still cultivated today. A persimmon can be recognized by its round shape, up to four sepals on the stem, and smooth, leathery skin. Inside the fruit are mostly elongated seeds, which are inedible due to their hydrocyanic acid content.

Sharon persimmon fruit
Sharon is a type of refined fruit that contains fewer tannins and is therefore much sweeter than persimmons

Unlike persimmon, Sharon is a refined type of fruit that actually comes from the plain of Sharon in Israel. This fruit contains fewer tannins and is therefore much sweeter than persimmons. Unlike the khaki, the Sharon is also a bit yellowish and has a flatter shape. As with persimmon, there are no seeds in the inner part of the fruit.

The question of all questions: Is Sharon’s fruit eaten with or without the skin?

With ripe persimmon, it is possible to eat the skin with it. However, this fruit has a particularly unique taste, so most connoisseurs tend to scoop out the fruit. If the fruit still seems relatively hard, it is advisable to let it ripen for a few days. Because a Sharon contains fewer tannins and its skin is also more digestible, many people simply eat it with it. If you want to do without it, you can simply peel off the skin.

Tips for preparing tropical fruits

There are many ways to eat tropical fruits. Whether raw and as a small snack in between or as cubes in the salad – there are only a few limits to the selection. Gourmets also like to enjoy persimmon as a sauce in combination with a meat menu.

It is advisable to briefly heat chopped peeled fruit with hot pepper and cooking fat, then pour vegetable broth over it. Then heat the mixture over medium heat until the mixture with the cornstarch forms a creamy sauce.

If you want to serve a refreshing mix of vitamins in the warm season, simply mix the peeled and chopped fruits with wheat germ and buttermilk in a blender. With a little honey and lemon juice, this culinary mix is ​​perfect.

How to recognize a ripe fruit?

The ripeness of persimmon or Sharon fruit can be determined by a simple pressure test.

A ripe fruit yields slightly to the pressing. If, on the contrary, it is difficult or impossible to squeeze, the fruit is probably not yet ripe.

If you want to speed up the fruit ripening process, you can simply put the exotic fruits in a bowl with the apples. Since apples contain the ripening gas ethylene, exotic apples also ripen faster. Alternatively, it has been found useful to wrap the fruit in the newspaper. Then the fruit is suitable for consumption after two days at the latest.

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