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Persimmon (Kaki Diospyros), typically autumnal fruit, has a tradition thousands of years. Due to the delicate and distinctive taste, enjoyed high esteem by ancient peoples. He was named as the "food of the gods."
Home of Lotus is China, where it was called "apple of the Orient." From China and spread to Japan where it is refined delicacy.
In the gardens of European countries began to be cultivated from the end of the late eighteenth century.
See bottom of page, What is the secret to mature unripe Persimmon,Kaki.
Variety:
The Kaki Diospyros belongs to the family Ebenaceae. In nature appears as a tree that reaches ten meters high, with large deciduous leaves. The fruit looks like a big round ball, four pods, with thin skin, membrane, yellow or orange flesh is more or less soft, almost liquid when they reach perfect ripeness.
The most popular varieties are: Lotus of Romagna, the most common, and vanilla of Campania, the Fuyu and Kawabata, Suruga characterized by the tight flesh.
Nutrition:
The Persimmon is an excellent source of beta-carotene, vitamin C and potassium. Green is rich in tannins that give it a strong astringent taste, so be eaten only when fully ripe. When ripe the fruit is very sweet and contains a large amount of sugars glucose and protein.
It has diuretic and laxative properties and is especially recommended for those suffering from liver. Instead - because of its high content of sugar - not those who suffer from diabetes or suffering from obesity.
Tips:
The persimmon is a fruit of autumn, net of features is hard to enjoy the offseason.
When you are ready to be eaten with bright orange skin tends to break very easily, taste sweet and gelatinous consistency.
It should be eaten immediately after harvest is necessary to wait longer to mature, to eliminate the typical astringent flavor caused by high tannin content.
In fact, the end of the ripening tannins are reduced while increasing the sugars, giving the fruit its characteristic flavor.
The lotus can be eaten fresh or dried (this is especially true in Japan).
The secret of the maturation of Persimmon,Kaki.
How to mature the Persimmon,Kaki we buy.
I asked and I pass the knowledge of a grandmother from Italy, which has always succeeded mature Persimmons on the table.
To mature Persimmons, place them in a pot, covered or inside a plastic bag or paper and large, with 2-3 apples. Close the bag, leaving a tiny hole for gentle ventilation.
Leave the fruit in this state for 3-5 days and in the end
you will have delicious, ripe, honey-colored Persimmons at your table.
Bon appetite.
Variety:
The Kaki Diospyros belongs to the family Ebenaceae. In nature appears as a tree that reaches ten meters high, with large deciduous leaves. The fruit looks like a big round ball, four pods, with thin skin, membrane, yellow or orange flesh is more or less soft, almost liquid when they reach perfect ripeness.
The most popular varieties are: Lotus of Romagna, the most common, and vanilla of Campania, the Fuyu and Kawabata, Suruga characterized by the tight flesh.
Nutrition:
The Persimmon is an excellent source of beta-carotene, vitamin C and potassium. Green is rich in tannins that give it a strong astringent taste, so be eaten only when fully ripe. When ripe the fruit is very sweet and contains a large amount of sugars glucose and protein.
It has diuretic and laxative properties and is especially recommended for those suffering from liver. Instead - because of its high content of sugar - not those who suffer from diabetes or suffering from obesity.
Tips:
The persimmon is a fruit of autumn, net of features is hard to enjoy the offseason.
When you are ready to be eaten with bright orange skin tends to break very easily, taste sweet and gelatinous consistency.
It should be eaten immediately after harvest is necessary to wait longer to mature, to eliminate the typical astringent flavor caused by high tannin content.
In fact, the end of the ripening tannins are reduced while increasing the sugars, giving the fruit its characteristic flavor.
The lotus can be eaten fresh or dried (this is especially true in Japan).
The secret of the maturation of Persimmon,Kaki.
How to mature the Persimmon,Kaki we buy.
I asked and I pass the knowledge of a grandmother from Italy, which has always succeeded mature Persimmons on the table.
To mature Persimmons, place them in a pot, covered or inside a plastic bag or paper and large, with 2-3 apples. Close the bag, leaving a tiny hole for gentle ventilation.
Leave the fruit in this state for 3-5 days and in the end
you will have delicious, ripe, honey-colored Persimmons at your table.
Bon appetite.
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