How to have fruit on hand in the pantry<\/strong> ? With this quick and simple procedure you can have persimmons whenever you feel like eating them. Find out how.<\/p>\n\n\n\n Persimmons are native to China and Japan. Widely cultivated in the Mediterranean, they are characterized by their thin, bright orange skin and their soft, juicy and incredibly sweet flesh<\/strong> .<\/p>\n\n\n\n Unripe persimmon is very bitter and almost inedible. But once fully ripe, its flavor is similar to that of velvety gourmet honey.<\/p>\n\n\n\n Many people are unaware that this fruit offers many beneficial health properties<\/strong> . Persimmon is excellent for the digestive system and helps the bacterial flora in cases of constipation and colitis.<\/p>\n\n\n\n Essentially composed of water and sugar, this fruit is rich in mineral salts<\/strong> such as potassium, calcium and phosphorus, essential elements for those who have bone problems.<\/p>\n\n\n\n In addition, persimmons are full of vitamin C and vitamin A<\/strong> and only contain 70 kcal per 100 grams of product.<\/p>\n\n\n\n However, this fruit is only harvested in autumn. So how can you have it on hand all year round in your pantry? Here’s a trick you should know. It’s easy and homemade.<\/p>\n\n\n\n You can harvest persimmons when they turn yellowish in color<\/strong> and store them in a cool cellar for up to 3 months. Alternatively, you can follow this advice.<\/p>\n\n\n\n The first thing to do is wash the persimmons while they are still yellow and cut them into thin<\/strong> 4 to 5 mm slices using a mandolin. Heat the vinegar and olive oil in a saucepan. As soon as the first bubbles form, pour it over the persimmon slices so that they are covered to the last layer.<\/p>\n\n\n\n After 3 minutes, turn off the heat, drain the slices in a colander, then spread them out on clean kitchen towels without overlapping them. Rub the slices with a clean kitchen towel and let them dry for at least 12 hours.<\/p>\n\n\n\n Once the time has elapsed, fill the jars with a splash of oil at the bottom, followed by 5 slices of persimmon, then oregano, and so on.<\/p>\n\n\n\n Close the jars and turn them upside down so that air blocks the cap and creates a vacuum. Store jars in a cool, dry corner for up to 12 months. <\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":" How to have fruit on hand in the pantry ? With this quick and simple procedure you can have persimmons whenever you feel like eating them. Find out how. Persimmons are native to China and Japan. Widely cultivated in the Mediterranean, they are characterized by their thin, bright orange skin and their soft, juicy and incredibly sweet flesh . Unripe persimmon is…<\/p>\n","protected":false},"author":2,"featured_media":3558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3572"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3572\/revisions"}],"predecessor-version":[{"id":3573,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3572\/revisions\/3573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/3558"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}How to keep fresh persimmons at home: discover this simple trick<\/h2>\n\n\n\n
Ingredients for 4 pots<\/h3>\n\n\n\n
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How do you make it?<\/h3>\n\n\n\n