How to choose and freeze persimmons and whether they can be eaten by children: an expert dispels myths. Exclusive

There is a lot of controversy about whether children can eat persimmons. Some people believe that children should not eat persimmons until they are 3, 8, or even 12 years old. But all these are really just myths.

In an exclusive commentary for OBOZREVATEL, Victoria Stelmakh, founder of the largest Ukrainian-language Facebook group on feeding, and an expert on baby food, spoke about the peculiarities of adding persimmons to children's diets.

This product has the same advantages for children as for adults. Moreover, due to its consistency and unusual taste, it gives children the opportunity to get acquainted with new gastronomic sensations.

If persimmons make up 1/3 of a child's portion of fruit from the Healthy Food Plate (HFP) per day, they will do nothing but good. Except for an individual reaction. Unripe persimmons can cause constipation in a child due to the high content of tannins. Therefore, before offering it to your child, check whether it is ripe and not too viscous. For children, it is better to choose fruits of the Sharon, Chocolate King, and Chinese persimmon varieties, as they have a much lower tannin content. Persimmons can be offered both with and without the skin. It all depends on the child and his or her perception. Offer soft persimmons to children whole or in large slices to make them comfortable to hold, and you can also serve them as a dessert with a spoon, cutting off the top.

What should moms remember before giving persimmons to their children?

• It should be ripe;
• it should be part of a healthy plate of food for the child;
• after eating persimmons, oral hygiene is important;
• do not be alarmed when you see bright orange or brown fibers in the diaper – this is normal after eating persimmons.

Persimmon selection, storage, and freezing

There are two popular types of Japanese persimmons:

Hachiya: This type of persimmon is acorn-shaped and tart due to its high tannin content. Hachiya persimmons are best consumed when ripe or overripe. These fruits have a shiny, deep orange-red skin and dark yellow flesh with black veins. They have few or no seeds.

Fuyu: This type of persimmon is tomato-shaped and not tart, so a person can eat it when the fruit is still hard or unripe. Its skin is deep orange and the flesh is light orange. They have few or no seeds.

Persimmons are often harvested early for sale and need time to ripen at room temperature to reduce bitterness from the tannins. Ripe persimmons are very sweet, while one bite of an unripe persimmon can suck all the moisture out of your mouth and cause a numbing sensation.

To determine if a fruit is ripe, determine if the texture softens as the fruit ripens. Young persimmons are firm to the touch, like an apple, while ripe persimmons are juicy - sometimes sticky like jelly.

It is best to buy persimmons while they are still firm and unripe. Then it can ripen in a fruit basket, or it is better to put it simply in a paper bag. If you want to speed up the ripening process, place it next to bananas, pineapple, or apples. These fruits give off ethylene, a gas that is known for its ripening properties.

If you see persimmons with black spots on top of the skin or notice superficial dark cracks in the skin, don't worry. This is typical for persimmons, and discoloration is usually not a sign of spoilage. The main signs of good persimmons are soft (ripe), firm (ripened at home), elastic skin (no obvious dark and soft spots that have already affected the fruit under the skin, and no cracks that compromise the integrity of the fruit), shiny and possibly a little sticky.

Buy ripe persimmons only if you plan to eat them within the next few days and store them in the refrigerator. Unripe persimmons can take several days to ripen – store them at room temperature.

When the young yellowish-orange fruits turn dark orange, they are ripe.

When persimmons are ripe, their shelf life is minimal (about 3 days in the refrigerator). While ripe, firm astringent persimmons will last a month in the refrigerator, frozen persimmons can last from 6-8 months in the freezer whole or up to 12 months as frozen puree.

Persimmons can be frozen whole by washing them, drying them, and leaving the tail on. You can also use a bag or special freezer film. Wrap each fruit in one layer of film. Wrapping the fruit after it has already been frozen will reduce the likelihood of freezer bruising or burns. Despite the recommended long freezing time, persimmons will begin to lose their flavor and texture after about 3 months. Before eating persimmons after freezing, allow them to thaw at room temperature for 20 minutes.

You can also freeze persimmon puree, which is great for baking and desserts. To do this, add ascorbic acid or lemon juice to it. Your puree will be delicious without it, but it may turn brown.

Many people also practice drying persimmons in a dehydrator, oven, or outdoors.

Interesting ways to prepare persimmons

Persimmons are a wonderful fruit that is delicious and fresh, but why not add something new to your family's diet?

For example, you can use persimmons in baking instead of apples. Charlotte with persimmons has a very unusual taste and will surprise your guests. Persimmons can also be baked in the oven and then served with spices and nuts, and honey can be added if desired.

Bake with chicken or meat for a unique flavor combination. Persimmons go well with salads - hot or fresh vegetables and herbs. Combine them with berries and citrus fruits to make a delicious fruit salad.

Roast persimmons and serve them with baked brie or camembert for a delicious appetizer. Try combining persimmons with avocado, goat cheese, yogurt, almonds, walnuts or beets.

This fruit tastes great in both sweet and savory dishes, including oatmeal, meat dishes, baked goods, and cocktails.

Persimmon is an extremely versatile fruit with many benefits. It can promote heart health, reduce inflammation, and support healthy eyesight and nervous system. In addition, it is delicious and goes well with many foods.

The text was checked by MedOboz project manager Viktor Lytvynenko