How to eat fresh persimmons: N ways to unlock the sweetness of autumn
Autumn is getting darker, and persimmons, as a popular fruit of the season, are frequently on social media topic lists. Data from the entire Internet in the past 10 days shows that the amount of discussion about how to eat persimmons, taboos and creative cooking has surged. This article will combine the latest hot topics to compile a structured guide to eating persimmons for you.
1. Overview of persimmon hotspot data on the entire network
| keywords | Search volume (10,000) | Popular platforms | Related topics |
|---|---|---|---|
| Persimmon taboos | 28.5 | Douyin/Xiaohongshu | #It’s dangerous to eat persimmons on an empty stomach# |
| How to eat crispy persimmon | 15.2 | Weibo/Xia Kitchen | # crispy persimmon review# |
| Making persimmons | 9.8 | Station B/Zhihu | # homemade persimmon rollover# |
| Persimmon Dessert | 6.3 | Xiaohongshu/Douyin | #PersimmonDaifuku# |
2. Basic processing of fresh persimmons
1.Astringent removal treatment:According to data from the Chinese Academy of Agricultural Sciences, astringent persimmons need to undergo the following processing:
| method | time consuming | Effect |
|---|---|---|
| Soak in warm water | 24-36 hours | Astringency removal rate 85% |
| alcohol seal | 3-5 days | Astringency removal rate 95% |
| Freeze and thaw | 48 hours | Astringency removal rate 70% |
2.Maturity judgment:A popular science video currently points out that high-quality persimmons should meet the following requirements: orange-red and shiny peel, intact pedicle, slightly soft to the touch but not wrinkled.
3. Ranking of popular ways to eat
According to the statistics of Xiaohongshu’s notes in the past 7 days:
| How to eat | Interaction volume | core steps |
|---|---|---|
| Ice cream persimmon | 2.1w | Freeze for 2 hours before scooping |
| Persimmon Salad | 1.7w | Served with arugula + parmesan cheese |
| Grilled persimmons | 1.3w | Bake at 180℃ for 15 minutes |
| persimmon sauce | 0.9w | Add lemon juice and cook |
4. Creative cooking tutorials
1.Internet celebrity Persimmon Dafu (more than 500,000 likes on Douyin)
Ingredients: 2 ripe persimmons, 100g glutinous rice flour, 30g corn starch
Steps: Peel and stir persimmons → steam the skin → stuffing and refrigerate
2.Korean persimmon porridge (Naver hot post)
Features: Added pine nuts and cinnamon powder, suitable for breakfast
5. Reminder of food taboos
Recently, the topic #PersimmonPoisoning has been read 120 million times. Special attention should be paid to:
| Taboo combinations | principle | Interval time |
|---|---|---|
| Persimmon+Crab | Tannic acid reacts with protein | At least 2 hours |
| Persimmon+Sweet Potato | Easily cause stomach stones | more than 3 hours |
| Persimmon + milk | Affect calcium absorption | 1.5 hours |
6. Saving skills
1.Short term storage:Wrap in kitchen paper and refrigerate, can be stored for 3-5 days
2.Long term storage:Made into persimmons (the drying process needs to be dust-proof and fly-proof) or jam
Currently, the most popular method of preserving Japanese persimmons is to vacuum-freeze them individually. After thawing, they taste close to fresh persimmons.
Conclusion:As a limited-edition autumn delicacy, persimmons can be eaten directly or rejuvenated through creative cooking. Master these tips to make your persimmon eating experience safer and more delicious!
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