Persimmon origin1/10/2024 The persimmons are collected in the mountainous regions of Beimi from trees that are more than ten years old. This variety also matures towards the middle of October. The Shehuo variety is large, with a thicker and very shiny skin as well as a larger core. It matures late, generally after the period known as the ""Descent of the ice"" that occurs around the middle of October in the Chinese lunar calendar. It is brightly coloured, juicy and has a thick skin. The first variety is the size and shape of a cup and as small as a ping pong ball. Two varieties of persimmon can be used to make a good traditional vinegar, the cup-shaped or the shehuo variety. The farmers were once very poor and the harvest was not sufficient to feed them, and so they turned to the production of persimmon vinegar. The elders recall that since time immemorial vinegar has been made with persimmons, instead of fermenting the wheat as in other parts of China, on the mountains of Qingling. From then on, this tribute was constantly passed down and also widespread in Jinshan. The vinegar was therefore considered to be a tribute, but also a gift. He transported the persimmon vinegar to Bianliang (the modern city of Kaifeng) and gave it to the emperor, who liked it greatly. During a journey in the western part of the Province of Henan (now the District of Shanzhou), a high-level official of the emperor, the Minister of Bianliang, noted that persimmons were a local speciality used to make vinegar. With respect to persimmon vinegar, there is historical documentation of its consumption in the north of the country at the time of the Tang and Song dynasties (618-1279 AD). It is dried in many ways and used to produce sweets and ice-creams. It is transformed into vinegar, wine and oil. There are also innumerable means of processing the fruit. The Chinese language has no less than 1,072 words (including names, synonyms, homonyms, cultivar names) for the persimmon. They may be sweet or astringent and many conservation techniques are practised. Yellow and red cachi, with or without seeds, flat or oval in shape, are produced by high-stemmed centuries-old trees. Today many varieties are cultivated in large quantities from Yunnan, in the south, to Manchuria in the north. According to other studies the area is vaster and also includes south-eastern Asian countries, from Assam to Indochina.Įven if there is some doubt as to the exact region of origin, documents from the Han Dynasty (from 206 BC to 220 AD) cite the cultivation of persimmons. These are areas that still show great biodiversity in this fruit (more than 800 cultivars). Help reduce inflammation and lower disease riskįantastic source of Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Copper, Manganese, thiamin (B1), riboflavin (B2), folate, magnesium and phosphorus.Ĭommon Names: Rojo brillante, Kaki Persimmon, Spanish Persimmon, Origin Kaki Ribera del Xúquer, Persimon, Madremia S.According to certain botanists, including Vavilov and Zeven, the persimmon originated in northern and central China.Lower risk of heart & metabolic diseases.Excellent Source of Powerful Antioxidants.Whatever method you choose to freeze your tasty persimmons, make sure they are ripe first since they will never mature after freezing. You can also make natural persimmon ice cream is that it has no additional sugar by roasting it before freezing to boost the flavour - nearly like butterscotch where the texture of the puree is exquisite, thick and velvety. Also, the fruit could be quickly added into muffin, bread, or cake batter. Looking for alternative ideas to incorporating persimmons into your diet? Top your salad, yoghurt, and cereal with fresh persimmon for a no-fuss blast of natural sweetness. Ripe whole or sliced persimmons may be saved for up to 6 months, while puree can be preserved for up to a year. Unripe persimmons will keep for approximately a week at room temperature and a month in the fridge. Ripe persimmons have a shelf life of 1 to 2 days at room temperature and 5 days in the refrigerator. These are sweet, honeyed rich taste mellow and delicious even when firm. With a unique, like no-other kind of taste the closest correlation for the texture and taste, similar to a cross between a mango, peach and plum with an infusion of honey. One of the more popular persimmons are Fuyu Persimmons, which are also called Fuyugaki.
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