The specialist told how to choose a delicious persimmon that does not knit
[ad_1]
Agronomist Vladimir Vikulov in an interview Radio Sputnik He said that in Russia there is a rather long persimmon season, but the peak of its ripening falls on November, when the freshest, highest quality and most delicious fruits are sold. According to the specialist, it is mainly brought from Abkhazia, Georgia, Turkey and the Middle East.
When choosing a persimmon, Vikulov urged to pay attention to its color and density. The specialist explained that the persimmon should be quite soft to the touch, but not overripe. Its color, according to the agronomist, is also very important, since it usually indicates whether the fruits have ripened evenly. Vikulov clarified that persimmon changes color from light to darker, translucent when ripe, and uniformly colored fruits should be preferred.
According to the agronomist, unripe fruits can be kept in the refrigerator to keep the persimmon longer. In cool conditions, as Vikulov noted, it is stored for ten days without loss of quality, and before use it should be placed in a warm place for three to five days. The specialist added that, ripening at room temperature, the persimmon loses its astringency, and its taste becomes less astringent.
[ad_2]
Source link
