What are the characteristics of sweet persimmon varieties and astringent persimmons? Is the composition and nutritional value of persimmon high?

The basic introduction of persimmon, persimmon originated in the mainland, so far has a history of more than 3,000 years,"Book of Rites" in the chapter, persimmon as a precious food, so we know that persimmon consumption is very old. Persimmons are trees of persimmon family. There are many varieties of persimmon. The varieties of persimmon developed in the world have reached more than thousands. There are several varieties commonly grown in Taiwan: Jiro persimmon, Fuyu persimmon, Huayusuo persimmon and Niuxin persimmon. Among them, Jiro persimmon and Fuyu persimmon belong to sweet persimmon varieties introduced from Japan in recent years. Generally, persimmon can be divided into two categories: astringent persimmon and sweet persimmon. The classification method is based on whether the fruit can naturally remove astringency on the tree.

sweet persimmon

Rich: A modified species introduced from Japan. The fruit is large in shape, flat and spherical in shape, round at the top of the fruit, red and yellow in peel, delicate and sweet in pulp juice. It is currently the most widely cultivated variety in Taiwan. It is most similar to the appearance of the flower palace. The maturity period is relatively late.

Jiro: Improved species introduced from Japan, fruit is large, compared with other varieties, more flat, cross-section is square, fruit top slightly concave and obvious four transverse grooves, fleshy dense, crisp mouth.

Flower court: At present, Taiwan cultivation area is small and the harvest period is short, so the yield is lower, the appearance is similar to rich, but the height is lower, the top of the fruit is easy to crack, and because the astringency is less complete, compared with the other two varieties, it will have a little astringency.

Astringent persimmon: It is the fruit that is harvested with astringent taste. It needs to be removed by artificial means to taste delicious. The most productive variety of niuxin persimmon has orange peel and is usually removed with lime water. It is mainly used as raw material for persimmon. In the dry pit of Xinpu Town, it is the center of processing persimmon into persimmon in Taiwan. The annual output is as high as 200,000 jin.

The value of persimmon

Persimmons have high nutritional value, rich in sucrose, glucose, fructose, protein, carotene, vitamin C, iodine, calcium, phosphorus, iron, vitamins and sugar content 1 to 2 times higher than ordinary fruits, if a person eats a persimmon every day, the intake of vitamin C can basically meet half of the daily requirements. The book also states that "the fruit of persimmon is spleen, lung and blood." It has a sweet taste and a mild qi, and an astringent nature, so it has the effect of invigorating the spleen, astringing the intestines, and treating cough and bleeding."

What kind of persimmon do you like?