Sorry Mod......ini bukan spamming.Boleh letak apa2 info utk rujukan bersama
Persimmons which have dark-colored flesh are always sweet and non-astringent and should be eaten before they become too soft. Varieties with light-colored flesh have astringent taste until they soften. The astringent taste is due to the presence of a large amount of tannin, the same substance found in tea. As the fruit ripens and sweetens the tannin disappears. Ripening can take place just as well off the tree as on. It is advisable to remove the skin before eating the flesh which, too, is bright orange. The fruit has to be harvested with care, and not be allowed to ripen and fall from the tree, because this would bruise the very tender and soft fruit. The best way to remove the thin skin of this fruit is by placing it under running water while scraping off the skin.
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