The correct way to eat soft persimmons, after eating, you can easily get it with just one chopstick.
It's autumn season again, and the golden persimmons are hanging all over the branches, as if to tell us: the best time to eat persimmons has arrived. Persimmons in this season are sweet and nutritious, and are loved by many people. Among them, persimmon contains a lot of sugar, vitamins and minerals, especially the content of carotene is particularly high, which has the effect of clearing heat and moistening the lungs, relieving cough and reducing phlegm, and is known as "the holy product in the fruit".
When we pick persimmons, hard persimmons are often unripe and have a jerky taste. The soft persimmon is a persimmon that has grown normally, with sufficient sugar and nutrition, and a sweet and dense taste. So, how should we eat a soft persimmon in the face of it?Many friends may just take the persimmon, tear it with the belt, and put it in their mouths. This way of eating is actually wrong. Because it is easy to get your face full of persimmon juice, and the peel will be stained with a lot of persimmon flesh, which is very wasteful.
So, how should soft persimmons be eaten?First of all, before peeling, be sure to clean the skin of the persimmon. Because the skin of persimmons is very dirty, it cannot be washed with water alone. You can put the fresh soft persimmons in the pot, add an appropriate amount of water, add a little salt, and then gently stir with your hands to let the salt fully dissolve, and then gently rinse with water. When washing, the action should be gentle to prevent the skin of the soft persimmon from being scratched. After washing with salt water once, rinse with water two or three times so that the persimmons are clean. Then use a paper towel to wipe the surface of the peel clean. Put the cleaned persimmons on a clean plate and start peeling them.
For the first method, prepare a fresh persimmon and a straw. Remove the stem from the top of the persimmon and insert the straw through the middle of the stem. Be careful not to puncture the skin of the persimmon. Next, gently stir the flesh inside the persimmon with a straw to soften it. The purpose of this is to make it easier for the pulp to be sucked out. Finally, use a straw to suck the pulp out and enjoy the delicious persimmons. To prevent the jam from clogging the straw, it's best to use a thick straw from a bubble tea shop, which can be cut short when eating. Eating persimmons in this way not only does not dirty your hands, but also does not flow juice and is very clean.
In the second method, put the soft persimmon in a bowl, also remove the fruit pedicle first, and then use chopsticks to crush the pulp. Then, insert a spoon through the fruit pedicle and turn it around to make the opening a little wider so that the spoon can be inserted into the inside of the persimmon. Next, scoop out the crumbled pulp. Children can learn this method Xi very convenient and easy to learn. Finally, you can use a spoon to scrape the pulp off the peel to make sure nothing is left. Not only does this method not stain hands and faces, but it is also very clean and neat.
The third method, if you don't have a spoon, can also use chopsticks instead. Cut the persimmon into small pieces, then hold a piece of persimmon with chopsticks, and gently clip it, and the pulp can be pinched out. Not only does this method not get your hands dirty, but it also allows you to practice the skills of using Xi chopsticks.
The fourth method is relatively simple and crude. We can directly find a persimmon, and then directly break it in half and eat it directly. However, this method may shed some juice, so it is best to use the above methods if you have the tools. Here I would also like to remind everyone that no matter which method you use, you must wash the skin of the persimmon in advance, otherwise it is easy to eat dirty things.
In addition to being eaten directly, soft persimmons can also be used to make persimmon paste. Put the peeled persimmon pulp into a pot, add an appropriate amount of sugar and lemon juice, slowly cook over low heat until thick, and then put it in a clean bottle for preservation. The persimmon sauce made in this way has a creamy, sweet but not greasy texture, which is perfect for eating with bread.