Persimmon, the representative fruit of autumn, is loved by people for its unique taste and nutritional value. When we talk about persimmons, we often hear two words: crisp persimmon and soft persimmon. They are the two main types of persimmons that differ sharply not only in taste, but also in their nutritional value, preservation methods, and uses.
First, let's get to know about crispy persimmons. Crispy persimmon, as the name suggests, is characterized by its crisp taste. It has a harder texture and has a similar taste to Fuji apples. When you take a bite, you can hear the pleasant "click" sound, as if to tell you how fresh and crisp it is. The peel of the crisp persimmon is relatively hard, so it has a long shelf life and is easy to preserve and transport. This also means that no matter what city you are in, you can taste fresh crisp persimmons as long as the season is right. Due to its hardness and low sugar content, crispy persimmons are also commonly used in foods such as persimmons, and their unique taste and long shelf life make them a popular choice in the market.
In contrast to crisp persimmons are soft persimmons. The soft persimmon has a delicate taste and soft texture, as if it is the "silk" of persimmons. It has a high sugar content and every bite is filled with natural sweetness. The skin is relatively thin, and the flesh has a Q-elastic feel, like a tomato. But because of this soft texture and high sugar content, soft persimmons have a relatively short shelf life and need to be consumed in a short time. This also makes it relatively low on ** and has become a daily choice for many people. Soft persimmons can not only be eaten directly, but are also often used to make juices, jams and other foods, and their rich taste and nutritional value have been fully utilized.
In addition to the difference in taste, crisp and soft persimmons also differ in nutritional value. The nutritional value of soft persimmon is relatively high, it is rich in vitamin C, carotene, dietary fiber and other nutrients, which has a good effect on enhancing immunity, promoting gastrointestinal peristalsis, antioxidant and so on. Although the nutritional value of crisp persimmon is slightly inferior, the ingredients such as tannic acid contained in it are also helpful for preventing colds and lowering blood pressure.
When picking persimmons, whether they are crisp or soft, we need to pay attention to some key points. The first thing to look at is whether the color is uniform, which usually means whether the persimmon is ripe or not. Secondly, it is necessary to see whether the sepals are bright green and whether the fruit surface is clean and flawless, which are important signs to judge the freshness of persimmons. In addition, the size of the fruit is also a reference factor, and persimmons with large and plump fruits tend to have fuller flesh and a better taste.
Whether it is crisp or soft persimmons, they are all delicacies that nature has given us. While enjoying the delicious taste they bring, we should also understand their characteristics and values, so that we can better appreciate and cherish the gifts of nature. And for producers and consumers, understanding the differences and characteristics between crisp and soft persimmons can also help them make better choices and take advantage of these delicious fruits. On the occasion of autumn, you may wish to buy some persimmons to taste their unique flavor and feel the beauty of autumn.