1 persimmon.
Appearance characteristics: Persimmon is a round or oblate fruit with an orange-red or red skin. Ripe persimmons have smooth skins and sometimes some wrinkles. The flesh is orange-yellow or red in color and has a soft texture.
Taste and texture: Persimmon has a sweet taste, soft and smooth flesh, and a rich mouthfeel. The flesh of ripe persimmons can be very soft and waxy, and some varieties can even be as soft as jam.
Nutritional value: Persimmon is rich in vitamin A, vitamin C, vitamin E, vitamin K and a variety of minerals, such as potassium, calcium, magnesium and iron. It also contains some fiber and antioxidants such as flavonoids and polyphenols. Persimmons are beneficial for eye health, digestive system, and immune system.
Season and origin: Persimmon ripens in autumn and is mainly produced in regions such as Asia, Europe and North America.
Suggested use: Ripe persimmons can be eaten directly, or they can be used to make pastries and dried fruit products such as persimmons and preserved persimmons. Persimmons can be used as an ingredient in fruit salads or added to cooking, such as in dishes such as sweet and sour persimmons, persimmon sauce, etc. Persimmon is believed to aid digestion, moisturize the lungs, suppress coughs, and relieve constipation. During the frost season, persimmons are believed to moisturize the lips and prevent the phenomenon of cracked lips.
2 white radish.
Structure: White radish belongs to the cruciferous family and is a root vegetable plant. It has a long, stout taproot that is usually cylindrical or tapered in shape. The roots are smooth, white or slightly cyan in appearance.
Growing environment: White radish prefers a mild and humid climate, with a suitable temperature range of 5°C to 30°C. It can grow in a variety of soils, but is more suitable for loose, fertile, well-drained soils.
Physiological characteristics: The leaves of white radish grow on the ground and are pinnae**, with long petioles and deeply lobed leaves. Its roots are the main edible part, and the tubers are brittle and tender in texture and rich in moisture.
Uses: Edible radish: White radish can be eaten raw or cooked. Eating raw white radish can help digestion and relieve bloating. White radish is also widely used in cooking, which can be boiled, stir-fried, stewed, fried and other ways to be processed into a variety of delicacies.
Nutritional value: White radish is rich in vitamin C, dietary fiber and minerals such as potassium, calcium and magnesium. It also contains some antioxidants and plant compounds that have health benefits.
Culture: White radish has a long history in Chinese culture. It is one of the common ingredients in traditional Chinese cuisine and is widely used in the preparation of Chinese dishes. White radish is also often mentioned in agricultural proverbs, sayings and folklore, and is associated with the season, weather and dietary therapy, reflecting people's concern and awareness of food and health. In Shandong, people like to pick white radishes to eat during the frost season, believing that it helps with lung health and digestive function.