The consumption method and precautions of persimmons

Persimmons can be eaten fresh or processed directly, but attention should be paid to avoiding consumption on an empty stomach, controlling intake, and contraindications for special populations. The main ways of consuming persimmons include fresh consumption, making persimmon cakes, making jam, brewing wine, and pairing with yogurt. It is important to be aware of issues such as excessive tannic acid in immature fruits and potential gastrointestinal discomfort when consuming them with high protein foods.

1. Fresh

Mature soft persimmons can be peeled and eaten directly, and the flesh is rich in vitamin A, dietary fiber, and potassium elements. Choose fruits with orange red skin and slightly soft texture, and remove the stem and seeds before consumption. It is recommended not to exceed 1-2 per day, as excessive intake may pose a risk of gastric stones. People with weak gastrointestinal function should avoid consuming after refrigeration.

2. Making persimmon cakes

Peel and air dry hard persimmons to make persimmon cakes, which concentrate natural fructose and minerals. High sweetness varieties should be selected during production, and attention should be paid to dust and moisture prevention during the drying process. The sugar content of finished products is high, and diabetes patients should strictly control their intake. It is normal for the white frost on the surface of persimmon cakes to be glucose crystals.

3. Making jam

Soft persimmon flesh can be boiled with lemon juice to make jam, which can be paired with bread or desserts. During the processing, high temperatures cause tannic acid to decompose, reducing the risk of sensitization. It is recommended to choose fully ripe persimmons, as jam made from immature fruits may still contain astringent substances. After opening, it should be refrigerated and consumed as soon as possible.

4. Brewing

Traditional persimmon wine produces alcohol through fermentation, and the tannins give it a special flavor. Home brewing requires attention to container disinfection and sugar control to avoid contamination by miscellaneous bacteria. Alcohol allergy sufferers and pregnant women should not consume it. Commercial persimmon wine should be produced by reputable manufacturers.

5. Mixing persimmon meat with sugar free yogurt can alleviate the gastrointestinal irritation caused by tannins and increase the intake of high-quality protein. It is recommended to choose sweet persimmon varieties and avoid consuming them in large quantities with high calcium yogurt. Lactose intolerant individuals can use plant-based protein yogurt as a substitute. After consuming persimmons, symptoms such as numbness in the mouth and tongue, bloating and pain in the stomach should be immediately stopped. Children and the elderly are advised to consume in small amounts after removing the skin and fascia. Patients with chronic gastritis can choose sweet persimmon varieties with low tannic acid content and avoid consuming them with high protein foods such as seafood and eggs. Persimmon leaves can be sun dried to make tea, which is rich in vitamin C but requires boiling water to remove oxalic acid. Immature persimmons should be ripened at room temperature during storage, while softened fruits should be refrigerated and consumed as soon as possible.