Is persimmon cold in nature?

Every autumn, many families buy some persimmons. If you know how to preserve persimmons, you can store them until next spring. It is not recommended for friends with gastrointestinal diseases to eat persimmons. So, are persimmons cold in nature? Yes, persimmon is a cold fruit. It is not recommended for patients with gastrointestinal discomfort.

Persimmon is a fruit that people like to eat. It is sweet, delicious and nutritious. Many people also like to eat frozen persimmons in winter, which has a unique flavor. Persimmon has high nutritional value and is rich in carotene, riboflavin, vitamins and other trace elements. The vitamins and sugars it contains are about 1-2 times higher than those of ordinary fruits. If a person eats one persimmon a day, the vitamin C intake can basically meet half of the daily requirement. Therefore, eating persimmons is very beneficial to human health.

Persimmon leaves contain a variety of active ingredients, such as vitamin C, various flavonoids, diterpenes, choline, β-carotene, etc. Persimmon leaf extract has antioxidant properties that are comparable to natural antioxidants such as tea polyphenols and hesperidin, and is expected to be developed into a new type of natural food antioxidant.

Sweet persimmons can be eaten directly, but astringent persimmons need to be artificially de-astringent before they can be eaten. The methods to remove the astringency generally include leaving it for a period of time and soaking it in warm water or lime water. In addition to being eaten fresh, persimmons can be dried and made into persimmon cakes.

There is a layer of white powder on the outside of persimmon cake, which is called persimmon frost. Persimmon frost is not starch, but is mainly composed of crystals formed by glucose that seeps out from the inside. These crystals do not easily combine with moisture in the air, so the surface of the dried persimmons usually remains dry. This is also conducive to the preservation of persimmons. Persimmons can also be made into persimmon wine and persimmon vinegar, and processed into persimmon preserves, persimmon powder, persimmon frost, persimmon tea, frozen persimmons, etc. In the north, especially in some areas of Shandong, persimmons are used to make persimmon pancakes.

In Northeast China, since persimmons are difficult to transport and store, they are usually placed outdoors in the winter and frozen into ice at extremely low temperatures. This is called frozen persimmons, and then they are transported and stored. Because frozen persimmons are extremely hard, they are usually placed in water before eating. Through heat exchange, the temperature of the frozen persimmons rises, softening them and making them easier to eat. This process is called thawing persimmons. The taste of thawed frozen persimmons is very different from that of unthawed frozen persimmons. Some people eat the cold and hard frozen persimmons directly, which has a different flavor.