In autumn and winter, the golden, sweet, and soft persimmons are always an easy way to whet people's appetite.
The persimmon is very nutritious and has high health and medicinal value, so there is a folk saying that "a persimmon has ten medicines".
This means that one persimmon can be worth ten pairs of Chinese medicine.
Although this is an exaggeration, the proper consumption of persimmons does bring many benefits to the human body.
What are the benefits of eating persimmons?
1. Vitamin supplementation
Persimmons are rich in polysaccharides and vitamins, which can help improve the immune function of the body and strengthen its resistance to destroy bacteria and viruses, and provide the body with nutrients.
Replenish the vitamins you need.
If you eat one persimmon a day, the vitamin C intake will basically meet half of the daily requirement.
2. Moisten the dryness
In autumn, when dryness is the order of the day, autumn dryness tends to hurt the lungs, and if you are not careful, you will have sneezing.
Symptoms such as a runny nose and even bronchitis can occur.
Persimmons are sweet and slightly astringent, cold in nature, and have the ability to clear lung heat, moisten lung dryness, and relieve cough.
A sweet and tasty persimmon at this time can prevent dryness from hurting the lungs, and eating persimmons can also relieve the lack of fluid. Dry and cracked lips.
The crisp persimmon is a fruit with a long history, it is different from the usual persimmon.
It is not as soft as the usual persimmon, it is hard to the touch, and the taste is crunchy and sweet, and meat and no core.
Its effect is not worse than the effect of soft persimmons!
The most direct difference between soft persimmons and crisp persimmons is that the two textures are different.
Crisp persimmons are hard to the touch, have a smooth surface, are brightly colored, and are as large as a small apple.
Soft persimmons, as the name implies, are softer to the touch, naturally ripe, orange-red in color, and have a higher moisture content than crisp persimmons.
Crisp persimmons are as crisp and hard as apples and pears, and they taste crisp and sweet, similar to apples, with a slightly greenish taste and no astringent taste in the mouth after eating.
Soft persimmons are sweet, soft, and juicy, with a sticky feeling of juice and a faint astringent taste in the mouth after eating.
How to eat crisp persimmons
Crispy persimmon fruit cake
Ingredients.
Crispy persimmon 400g
Whole egg 300g
Sugar 100g
Low gluten flour 300g
Fermented cream 100g
2 rectangular cake baking molds
Method.
1. Preheat the oven to 180℃ for 10 minutes. Peel and dice the crisp persimmons, soak and refrigerate for 8 hours.
2. Beat the whole egg with sugar, add flour first and mix gently.
3. Add the melted fermented cream and the persimmons, mix well, pour into the baking mold, and bake at 180℃ for 30 minutes.
Crispy persimmons have a high nutritional value and a lot of vitamin C. Eating them has a very good beauty effect.
In fact, eating crisp persimmons is much more convenient than eating soft persimmons, just peel off the skin and eat them like pears usually do.
And they won't stain your clothes as easily as eating soft persimmons.
