Which province is the main producer of persimmons? How to soak persimmons in water to remove the astringency

Persimmons are rich in nutrients, containing a lot of sugars, vitamins, multiple amino acids and multiple trace elements. They have been cultivated in my country for more than 3,000 years. They are rich in nutrients, containing a lot of sugars and multiple vitamins. Today, I will share with you the origin of persimmons, how to soak persimmons in water to remove astringency, and what fruits persimmons cannot be eaten with.

Contents of this article

1. Which province is the main producer of persimmons?

2. How to soak persimmons in water to remove astringency

3. What fruits can’t be eaten with persimmons?

In which province are persimmons mainly produced?

Persimmons are mainly produced in Guangxi, Hebei, Henan and Shaanxi, and the output of persimmons in these four major production areas accounts for about half of the total output in China. Persimmons are widely grown in my country, except for the cold regions in the north such as Heilongjiang, Jilin, Inner Mongolia and Xinjiang, and are grown in most provinces and regions.

Persimmon is native to East Asia and has a cultivation history of more than 3,000 years in my country, with a cultivation area of ​​200,000 square meters.

Persimmon has strong adaptability and can grow in mountainous areas with poor natural conditions. It has good ecological and economic effects.

Persimmon is rich in nutrients, containing a large amount of sugar, vitamins, multiple amino acids and various trace elements.

How to soak persimmons in water to remove astringency

Wash the surface of the persimmons with clean water, then put the persimmons into a bucket, add two tablespoons of salt, and then add clean water to cover the persimmons. Place it in an open air environment and expose it directly to the sun when it is sunny. Stir it appropriately every day to stir up the persimmons at the bottom. After 4-5 days, the persimmons will no longer be astringent.

Persimmon is a plant of the genus Diospyros in the family Ebenaceae. It is native to East Asia and has a cultivation history of more than 3,000 years in my country. It is rich in nutrients, contains a large amount of sugars and multiple vitamins, and has high medicinal and economic value.

Persimmon processing has a history of nearly a thousand years in my country, mainly making persimmon cakes. Traditional persimmon cake processing mostly uses natural drying methods.

Do not eat persimmons on an empty stomach. Persimmons contain a large amount of tannic acid and pectin. When you are on an empty stomach, they can easily turn into lumps of varying sizes under the action of stomach acid. Do not eat persimmons with aquatic products that contain a lot of protein.

What fruits can't be eaten with persimmons?

1. Food taboos

Persimmons cannot be eaten with acidic fruits, such as oranges, plums, apricots, grapes, grapefruits and other fruits, because the persimmon gum in persimmons will react with acidic substances to produce indigestible lumps, thus affecting the body's digestive function.

2. Saving method

When storing persimmons, the storage method should be determined according to the quantity. If the quantity is small, you can store the persimmons in a dry and ventilated environment such as a windowsill. If the quantity is large, put the persimmons in a fresh-keeping bag, poke some small holes on the surface of the bag, and then put the persimmons in the refrigerator.

3. Selection method

When selecting persimmons, you should observe the color, appearance, hardness and stalks. Persimmons that are golden or orange in color, plump in appearance, soft to the touch and with intact stalks are of better quality and are naturally ripened varieties. Persimmons that are green in color, irregular in shape, hard to the touch and with fallen stalks have a longer storage time and lose their freshness.