Description
Ping Long Farm
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Ping Long Farm / Tai Po
🔖 Certification： Not Organic Certified
🌱 Producer Introduction：
Sister Chiu Je organises parent-child day trips from time to time [May rice dumplings, glutinous rice magnets, strawberries, etc.]. The venue is mainly in Yuen Long. You can also in the field to pick corn or seasonal organic vegetables. According to the season, her old man will make salted tofu, tofu dessert, pizza, home-made tea fruit, radish cake and jam. Coupled with excellent craftsmanship and more and more consumers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Diospyros lotus
Chinese Name：小柿子 | 棗李
Other Names：Date Palm | Caucasian Persimmon
Product Description：It is the ripe fruit of persimmon. Sweet and astringent, cold in nature. It has the functions of clearing away heat and detoxifying, moistening the lungs and relieving cough, reducing swelling, strengthening the spleen and replenishing qi, nourishing the stomach, and hemostasis in the middle and astringent intestines. Those that can't turn sweet after they are fully ripe on the tree are called "sweet persimmons"; those that can turn sweet after they are fully ripened on the tree are called "sweet persimmons" that can be eaten raw after harvesting. Its sweetness comes from the glucose and fructose it contains, and it is also a source of energy; at the same time, it is rich in carotenoids, which help protect the eyes and enhance the body's ability to resist disease.
Why do persimmons need to be deastringent?
The purpose of removing astringency is to remove the astringent taste in persimmons. The reason why persimmons are astringent is because the pulp contains soluble tannin substances. When the taste buds on the tongue combine with soluble tannin molecules with small molecular weight, the astringent taste will be felt and the astringent taste will be removed. The astringent process can polymerize tannins into larger molecules, so you won't feel astringent when you eat it.
How to choose persimmons?
Color: Sweet persimmons generally show a bright orange-red color. The redder the color, the sweeter the persimmons usually are. However, if the temperature in the later stages of ripening is too high, it may lead to poor color transfer and incomplete starch conversion to sugar, which affects the flavor of the persimmons.
Appearance: The fruit is plump, especially when the sepals stop growing, but the soil moisture changes greatly and the fruit is too large, the calyx will easily develop, resulting in a decline in the quality of sweet persimmons and a shortened storage time.
Weight: The heavier the weight, the more water and sugar there is inside the fruit. However, the sweetness and crispness of persimmons are usually inversely proportional. You can choose the crispness and taste according to your personal preferences.
Hardness: The harder the persimmon is, the crispier it will be. You can test it by pressing it lightly with your fingers when purchasing; while soft persimmons can be eaten directly with a straw and enjoy the melt-in-your-mouth effect.
Sepals: The sepals of the fruit pedicle should be flat and fresh, preferably not withered and black.
Persimmons are mainly divided into soft persimmons and crisp persimmons, and the selection angles are also different:
Soft persimmon: It is red in color, soft and elastic to the touch, and the more fruit powder on the surface, the fresher it is.
Crispy persimmon: larger in shape, green with yellow in color and firm to the touch. The white fruit powder on the skin is also very important.
How to preserve persimmons?
Sweet persimmons can be stored at room temperature for about 3 to 5 days without softening. If you want to extend the freshness, you can wrap them in newspapers, seal them in plastic bags and place them in the refrigerator to reduce contact with air. They can be stored for about 1 week; but if they are taken out, they will It must be eaten, because persimmons that have been chilled and then taken out will soften easily and produce black spots.
※If you want to accelerate ripening, you can put persimmons with bananas, apples and other fruits together. The ethylene produced during the subsequent ripening process will help to ripen the persimmons.
※Can I eat persimmons with black spots? In fact, black spots are caused by "ripening" and "oxidation reaction", which are normal and can be eaten with confidence. But be careful not to eat persimmons with high-protein foods, as they may cause gastrointestinal discomfort.
Originated in China, it has spread to Japan in the Tang Dynasty. It is now planted in all parts of North and South China. In addition, India, the Philippines, Italy, the United Kingdom, France, Canada and the southern United States are also cultivated in small amounts.
Variety：There are 1000 varieties of persimmons.
There are many, mainly divided into two categories: sweet persimmon (also known as "sweet persimmon") and astringent persimmon. The varieties include Mopan persimmon, Lotus persimmon and Sweetheart persimmon in Hebei and Beijing; Niuxin persimmon, Gengbing persimmon, Belldeng persimmon, Jixin persimmon, Hong persimmon, Ganmao persimmon, Mateatou, Mian persimmon, Dahongpao persimmon, Luotian sweet persimmon, etc.
Supply Season：The main collection period is from November to April of the following year, and Hong Kong is available throughout the year.
Storage Method：When immature, it must be kept at room temperature for three to five days. Persimmons will have the best flavor when they are left to rest and soften slightly after harvesting. When immature, the tannin content in the fruit is high and the fruit will become astringent and bitter. As the fruit ripens, the tannin content decreases. When ripe, the fruit consists of thick jelly encased in a thin, waxy shell.
After ripening, it can be stored at room temperature or refrigerated.
#Should Be / Avoided：
Suitable for: Suitable for people suffering from high blood pressure, hemorrhoids, nausea, hiccups, belching, and blood in the stool.
Avoid: Exogenous cold, cough, frail and sick, postpartum women, and women during menstruation.
Unripe persimmons contain the soluble tannin shibuol, which aggregates in the stomach after contact with weak acid and forms gelatinous clots, known as "food balls" or plant shibuol, which can adhere to other stomach substances.
*Edible Compatibility：
Availability: Not reported in the literature. Compatibility: 1. Prickly pear and wine: Eating persimmons and drinking together will speed up the absorption rate of wine, making it easy to hangover; alcohol will stimulate gastrointestinal secretion, and the tannins and gastric acid in persimmons will form a thick and thin substance, which is easy to mix with Cellulose solidifies and affects gastrointestinal health. 2. Persimmons and oysters or crabs: When persimmons and oysters or crab meat are eaten together, the tannins of persimmons will coagulate and agglomerate with the proteins of oysters or crab meat, hindering the digestion and absorption of proteins, stimulating the stomach and easily causing diarrhea. 3. Persimmons and acidic foods: The tannins contained in persimmons can synthesize an indigestible coagulation substance with acidic foods.
Cooking Skills：The fruit is mostly oblate, and in recent years, there is also a very unique (donut) persimmon. Depending on the variety, the color varies from light orange to dark orange, and the size is about 2 to 10 cm. The weight is about 100 ~ 350 grams. The fruit can be eaten raw. In addition, dried persimmons can be made into dried persimmons, which can be stored for a long time. There is a layer of white powder on the outside of the persimmon cake. When the persimmon is dried and made into a persimmon cake, the glucose crystals that seep out as the water in the pulp evaporates form a condensate, which is called persimmon frost. Dried persimmons help keep the surface of the pie dry. Persimmons can also be made into persimmon wine, persimmon vinegar, and processed into preserved persimmons, persimmon powder, persimmon frost, persimmon tea, frozen persimmons, etc.
Notes："Unripe persimmons" must be artificially ripped before it can be eaten. Unripe persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a "foodball" or phytobezoar, that can affix with other stomach matter.
Persimmons are cold in nature, so those who are weak should not eat too much; healthy people should not eat too much at one time. Eating too much will not only hinder digestion, but also cause the intestinal wall to converge because persimmons contain more tannins, making people feel gastrointestinal discomfort. If you eat the seeds on an empty stomach, the tannic acid in the seeds will easily combine with the gastric juice to produce a solidified precipitate that is not easy to digest. Eating too much food will easily form stomach stones. It is not suitable to eat other acidic foods after eating Taozi.
The pedicle of the fruit is the sepal that persists on the fruit. It is astringent in taste and neutral in nature, and has the effect of lowering qi and stopping hiccups.
The Japanese have long consumed Kaki-No-Ha Cha, made from the dried leaves of "Persimmon" (Diospyros kaki). [41] In some areas of Manchuria and Korea, the dried leaves of the fruit are used to make tea. The Korean name for this tea is gamnip cha.
Dish：
Persimmons can be eaten fresh, dried, raw or cooked. When eaten fresh, they are usually eaten whole like apples, cut into bite-size slices, or peeled, although the skin is edible. Ripe persimmons have a soft texture and one way to eat them is to remove the top leaves with a paring knife and scoop out the flesh with a spoon. You can also remove the top leaves of ripe persimmons, split the fruit in half, and eat it from the inside out.
Dishes: Egg Soup.
Product Information (Supplement)：
Suggested Eating Method：
The fruits are flat and round, and in recent years, there are also very unique (Donut) winter dumping persimmons. Depending on different varieties, the color ranges from light orange to dark orange, with a size of about 2 ~ 10 cm. The weight is about 100 ~ 350 grams. Fruit can be used for raw food. In addition, persimmons can be made into persimmon after drying the entire sun for a long time. There is a layer of white powder on the outside of the persimmon. When the persimmons are made into persimmons, the glucose crystals exuded with the water in the flesh form a condensed material, called persimmon cream. Persimmon cream helps keep the surface of the cake dry. Sweet persimmons can also be made into persimmon wine, persimmon vinegar, and processed into persimmon, persimmon powder, persimmon cream, persimmon tea, frozen persimmons, etc.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
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🔅Precautions (English Version)：
If the customer finds any damage or send the wrong goods, please call us within two working days. The goods of this online store can be arranged to change the goods when retaining the original packaging.
