Crisp persimmons and soft persimmons are two different varieties that differ in terms of appearance, taste, and nutritional content.
1. Appearance. The fruit of the crisp persimmon is flat and round, the skin is orange-red, relatively thin, and easy to crack. The fruit of soft persimmon is round or oval, the skin is dark red, thick, and not easy to break.
Second, the taste. Crispy persimmons have a crisp taste, rich sweetness, no astringency, and can be eaten directly or made into juices, desserts, etc. Soft persimmons, on the other hand, are soft and juicy in taste, with a certain astringency, and usually need to be deastringent before eating.
3. Nutrients.
Both crispy and soft persimmons are rich in nutrients such as vitamin C, carotene, dietary fiber, and minerals. However, the carotene content in soft persimmons is higher than that in crisp persimmons, which has a certain effect on protecting eyesight and preventing night blindness.
Fourth, the way to eat.
Crispy persimmons can be eaten directly or made into juices, desserts, etc. Before eating, crisp persimmons can be soaked in warm water for a while to remove residual pesticides from the peel. Soft persimmons need to be deastringent before they can be eaten, and soft persimmons can be put together with fruits such as apples and bananas, and the astringency will be reduced after being sealed for a period of time.
Persimmon In conclusion, crisp persimmons and soft persimmons differ in terms of appearance, taste, and nutritional content, and consumers can choose the varieties that suit them according to their tastes and needs. At the same time, it is necessary to pay attention to washing and deastringency before eating to ensure food safety and health.