Can the "white frost" on the surface of persimmons be eaten?

Every year in autumn, the jujube trees and persimmon trees at home are all covered with branches. It is a scene of a good harvest. The red and green jujubes and the yellow and orange persimmons are eye-catching. I am very greedy. Both trees are very old and have many fruits. The trees are full of persimmons and I can’t finish them all in a short while. Every year when the persimmons mature, I pick some of them and give them to my neighbors. The rest of the persimmons are always given to my grandma. Sun-dried persimmons can be eaten in the winter. They are sweet and glutinous. There is always a layer of white frost on the dried persimmons. Is it natural or artificial? I thought it was moldy, but I didn't dare to eat it, so I threw away the whole basket. Later, my grandma told me the truth. It turned out that I was really stupid.

The more famous persimmons currently on the market are produced in Linqu and Shaanxi. The persimmons here are different from ordinary flat-pressed persimmons, but are made by hanging them one by one to naturally dry them, so they are also called " "Diao persimmon" has a pointed shape and is covered with white frost. Take a bite and you will have the tough texture of persimmons and the soft and delicious fragrance of fresh persimmons. The golden-red flesh is like a trembling soft-boiled egg yolk. This This kind of natural sweetness makes you never get tired of it. Speaking of which, some people may be wondering, can the white frost on persimmons be eaten? In fact, I have also thought about this, is white frost an additive? Will you be poisoned to death after eating it?

My grandma told me the truth. To be clear, hoarfrost is not an additive, nor is it poisonous, but a real good thing. The hoarfrost on persimmons is actually made of sucrose, glucose and fructose. Mixed powder, during the process of drying and processing persimmons, the sugar seeps out of the surface of the persimmon fruit along with the water, naturally forming a kind of white frost. It also contains a small amount of protein, fat, organic acids and other substances, which is an indispensable good thing.

Many friends who don’t know the reason think that it is pesticide residues that cannot be washed away. In fact, they are frost formed by glucose and fructose condensing on the peel surface, which is called fruit frost or fruit powder. The richer the fruit powder, the better. It proves that the higher the quality of the fruit, the more important it is to never wash it. Don’t be like me when I was a child. I threw the whole basket of persimmons that my grandma couldn’t make into the pit. Fortunately, my grandma didn’t scold me, but told me this truth.

This layer of white frost can be used as medicine and is called "persimmon frost". It is similar to the syrup on the outside of candied fruits and can be called the essence of persimmons. Some sweet potatoes will also have a layer of white frost after they are dried in the sun. , in fact, it is a natural conversion process of sugar. The longer it is kept, the richer the white frost will be. Persimmon frost can be eaten without washing.

The process of forming persimmon frost

1. Picked persimmons must be well-proportioned, ruddy in color, free from diseases and insect pests, and there must be no scars or wormholes on the fruit.

2. Peel off the persimmon leaves, peel them, and leave the skins to dry in the sun to store the persimmons for frosting. Be careful not to remove the stems, otherwise they will break easily.

3. Boil a pot of hot water and scald the persimmons for disinfection. Take a strong rope and tie a knot on the head for easy hanging. Then you can dry them in the sun. Pay more attention to the weather forecast. Let the sun shine. If the weather is bad, put it away and hang it in a ventilated place on the balcony to avoid rain.

4. You can pinch the persimmon in the middle to see if it has hardened. The strength of your hands should be appropriate. Don’t pinch it to burst at once. Just pinch it gently a few times. Wait two days and then pinch it again.

5. Don’t throw away the peeled persimmon skin. This thing is very useful. It can help the persimmons develop white frost. Spread it on the ground, find a clean place to dry it, and let it dry for a few days. Heavenly use.

6. When the persimmons are dried, find a pot, first lay a layer of persimmon skin, and then lay a layer of persimmon cakes to store them. Time will coat them with beautiful white frost, and the longer you keep them covered, The more hoarfrost grows, the more help you need from persimmon peels. Don’t throw it away. The hoarfrost will grow out in about 10 days. Keep it for winter and eat it slowly