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How to choose to buy delicious persimmons, how to distinguish Da Lat persimmon and Chinese persimmons
Autumn has arrived, persimmons have begun to be sold in markets, supermarkets and shops. Do you know how to choose a delicious, cheap, nutritious persimmon to make a dessert or a smoothie for your family? Together with WebTech360, try to apply tips to the kitchen to choose how delicious persimmons are!
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1. How to choose to buy fresh and delicious persimmons The redder the sweeter The smooth, glossy skin will be more careful with Chinese persimmon 2. Two popular types of Da Lat persimmon persimmon or Egg persimmon Crispy persimmon 3. Distinguishing crispy persimmon Da Lat and Chinese crunchy persimmons
1. How to choose to buy fresh and delicious persimmons
The redder the sweeter
The red and dark orange fruit, the more delicious, the sweeter and the most nutritious you are. Pick up the persimmon, you feel firm, the color is fresh, beautiful, choose, ripe fruit should be careful when ripe, because ripe persimmons are usually thin, easily scratched, crushed, cracked.
Smooth, glossy skin will taste better
When buying persimmon, it is best to choose the fruit that is about to ripen. If you choose raw fruit, do not know how to preserve it properly, the fruit may not be ripe or ripe, but it still has a bad taste. Fruit with shiny, shiny, smooth skin will taste better and cooler.
When the persimmon ripe, you should put it in the refrigerator, so eat it right away, don't leave it too long.
Be careful with Chinese persimmon
Hong China to Vietnam also has many types, the price is usually softer than Vietnamese goods, but you can not base the price to distinguish because each place has different prices.
Currently on the market, Hong China has a long, pointed type similar to Dalat egg persimmon, but when eaten, it is not sticky, fragrant like Da Lat persimmon, has water bubbles. So depending on the different characteristics you should keep in mind when choosing to buy roses.
2. Two popular varieties of Da Lat persimmon
Soft persimmon or egg persimmon
Egg persimmons are persimmons that can only be eaten when the fruit is fully ripe, with a thin and succulent shell. If you try the persimmon egg while the fruit is still hard, not fully ripe, the taste you feel will be an acrid taste at the tip of the tongue, the acridness will spread and difficult to remove in a short time.
The persimmon fruit has a beautiful red color, round shape. When eaten, it has a natural sweet taste, the flesh is firm and usually has no seeds.
crispy pink
Crispy persimmon is another kind of persimmon, also quite familiar to everyone. It is considered one of the typical varieties of Dalat. They are known for 2 types:
Hong square of Dalat
Da Lat Hong square also has another name, Da Lat Red Cup. Because they are as large as a cup, when eaten, they taste sweet and pliable. Pink cup has a thin, glossy shell, when ripe it will have an eye-catching orange-yellow color and usually have few seeds.
The season of persimmon usually starts when the persimmon season ends, until now they are still being grown quite a bit.
Hong square copper Dalat
This is considered a quite famous specialty in Dalat, Da Lat copper square persimmon has a slightly flat square fruit, a characteristic copper orange color completely different from the red color of the egg persimmon.
Like other crunchy persimmons, when eaten, you will find that the sweet, crunchy fruit is much better with no acrid taste and usually has few seeds.
Da Lat copper persimmon square often has low productivity, so the output is not much, so it is not grown too much. That is also the reason why the price of this persimmon is much higher than the egg persimmon or square rose.
3. How to distinguish Da Lat crispy persimmon and Chinese crispy persimmon
CharacteristicsChinese Crispy Pink Crispy Da Lat
This type of rose usually has a dark crust, usually a bright orange-red color, with a fine gloss that looks very nice, almost no scratches.
The original persimmon is usually not as beautiful, the fruit is orange-yellow to reddish, the red color is often lighter than the Chinese persimmon.
The nipple part has black spots, the intestine near the nipple is slightly stiff.
Flavor: Chinese rose has a sweet taste but does not carry aroma, is slightly dry and not succulent as Vietnamese persimmon. Vietnamese Dong is grown and matured naturally and has a sweet, creamy taste, is very pliable and has a mild fragrance.
This type of persimmon usually appears in the market at many times of the year, and is usually from the beginning of September onwards.
This type is usually bought for a week and is still not soft, undamaged compared to the time of purchase. When bought, it only takes about 1-2 days to cook evenly, soft very quickly.
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Give the family more delicious after-meal dessert with fragrant plump persimmon why not, buddy. Do you have the secret of choosing a delicious persimmon "hot hit", share with WebTech360!
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