Persimmon is beautiful and delicious, but how to get rid of the bitter taste? As winter approaches, we will have less and less opportunity to consume fresh fruits.
One of the few such fruits is of course the well-known Persimmon.
Today, in this article we will learn more about their specific taste and how we can get rid of the unpleasant bitterness they create.
Do not let the “shrinking mouth” distract you from the persimmon
The gathering of the mouth and the bitter taste is the “trademark” of the Japanese apples, more precisely, they are recognizable by that.
However, for these reasons, many are discouraged from consuming it right after the first bite.
But this must not be the case! Why? First, persimmon has great nutritional value!
One study says that extracted antioxidant components from persimmon can serve as the most effective natural antioxidants in the food industry!
Read more about the composition and numerous health effects of these fruits here.
Second, persimmon should be extraordinarily sweet fruits, with a specific “jelly” texture! It is interesting to note that persimmon has many other uses besides diet.
Japanese apples are used to detoxify snake venom, reduce the risk of cardiovascular disease, extract gold particles from solutions, and so on.
An excellent antioxidant source
Japanese apples have an excellent concentration of polyphenolic antioxidants, such as gallic acid, epicatechin gallate, flavonoids (especially the anthocyanin quercetin), then tannins, catechins, carotenoids (beta carotene or provitamin A, lycopene, crypto, etc.). acids (caffeic, ferulic, coumarin, mustard, etc.).
In addition, these apples are an excellent source of powerful antioxidant vitamins (although 20 times weaker than the previously mentioned tannins), such as vitamin E, the mentioned provitamin A, and even vitamin C.
Antioxidants are the body’s defense mechanism against free radicals – harmful components that are constantly produced as metabolic waste in the body and oxidatively damage its various cells and tissues.
The body has mechanisms to produce a certain percentage of necessary antioxidants, but it still depends on the intake.
Permanent oxidative damage leads to processes of chronic inflammation or inflammation, which in the long run is one of the main reasons for the development of chronic diseases, such as rheumatoid arthritis, cancer, irritable bowel syndrome, various neurodegenerative diseases, cardiovascular problems, etc.
Tannins are the reason for the bitter taste of persimmon
Higher tannin concentrations are not entirely unique to persimmon.
For example, rich in these antioxidants are various other herbs, such as oak, various teas, coffee, wine, apples, various berries such as blueberries, strawberries, cranberries, then rosemary, basil, etc.
There are also types of Japanese apples that have an 80% lower concentration of tannins and have a significantly less bitter taste.
Tannins belong to a class of compounds known as proanthocyanidins, otherwise potent antioxidants.
Chemically speaking, tannins are polymers made from flavan-3-monomers.
The term tannins come from the German word for oak, a tree used to make tannins that are further used in leather processing.
The reasons why tannins make us feel bitter and shrink our mouths are because they bind to the proteins in our saliva and precipitate them.
There are different proteins in our saliva, and in this direction the so-called PRPs protein.
As much as 70% of saliva proteins are PRPs.
Their large amount is thought to be due to the body’s defense mechanism, as a diet high in tannins has been shown to be lethal in some animal species.
read more: How to Eat a Persimmon and Enjoy the Taste
How to get rid of the bitter taste of persimmon?
The best way to get rid of the unpleasant taste is to wait for the apples to ripen properly.
Another thing we can do at home is soaking in vinegar; immersion in hot water for a period of 24 hours and then waiting for an additional 48 out of water; briefly immerse in boiling water and then set aside for 12 hours.
Because ethylene gas is key to the ripening process, the bitterness of Japanese apples can also be removed by placing them in the same bowl or bag (2-4 days) with bananas or tomatoes for example, as they can be a source of gas.
How do we know when a persimmon is ripe enough?
We can easily tell if the apple is ripe enough depending on whether its stalk is easy to remove or not.
Eat whole fruits, similar to ordinary apples, of course, should be well washed beforehand.
It can be eaten with a teaspoon when it is completely soft.
Apples ripen and soften naturally in about a week to two, at room temperature and much more slowly at lower outdoor temperatures.
Apart from being fresh, persimmon can be eaten in combination, as a dessert, in a smoothie (a famous Korean drink – khaki apple and cinnamon juice), as an addition to puddings, various desserts, pies, cakes, ice cream.
Example of a tasty, simple, and quick meal that includes persimmon: Bake the apples in the oven, adding honey.
The leaves of this plant can also be used to make delicious tea!