如何像專家一樣吃柿子

如何像專家一樣吃柿子

The fall harvest brings in the bright sweetness of apples and the warm richness of pumpkins and squash. It’s also the season of persimmons, a somewhat less common fall fruit. Typically in season from September to December, persimmons are likely to be at the local farmers market around this time of year.

秋天的收獲帶來了甜美的蘋果和豐富的南瓜。這也是柿子的季節(jié)，柿子是一種不太常見的秋季水果。柿子通常在9月到12月的季節(jié)出現(xiàn)在當(dāng)?shù)氐霓r(nóng)貿(mào)市場上。

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There are several types of persimmons, and the key is to know which kinds are astringent and which are sweet. The astringent persimmons are still a wonderful food when they’re ripe. If you’ve ever had an unripe persimmon, the experience is memorable. Often described as “furry,” for me the experience was akin to trying to eat a sweet yet dense cotton ball. It doesn’t taste like a good idea, and eating a lot of unripe persimmon can cause digestive problems.

柿子有很多種，關(guān)鍵是要知道哪些是澀的，哪些是甜的。柿子成熟后，澀味依然是一種美味的食物。如果你曾經(jīng)吃過一個(gè)尚未成熟的柿子，這種經(jīng)歷將是難忘的。通常被形容為“毛茸茸的”，對(duì)我來說，這種經(jīng)歷就像嘗試吃一個(gè)又甜又密的棉花球。吃起來不像是個(gè)好主意，而且吃很多未成熟的柿子會(huì)導(dǎo)致消化問題。

The Two Main Types of Persimmons

柿子的兩種主要類型

Fuyu persimmon can be eaten before fully ripe. Jonathan Cant / EyeEm / Getty Images

The two commonly found types of persimmons are the hachiya and fuyu persimmons, which originated in Asia and are now grown in the U.S. and elsewhere. Fuyu persimmons are sweet, and are can be eaten while still a little firm. They’re more squat, and kind of doughnut-shaped (shown above).

最常見的兩種柿子是achiya和fuyu柿子，這兩種柿子原產(chǎn)于亞洲，現(xiàn)在在美國和其他地方種植。fuyu柿子很甜，還有些硬的時(shí)候就可以吃了。它們是矮胖的，有點(diǎn)像甜甜圈(如上所示)。

Hachiya persimmons need to be very ripe before eating. Svetlanais / Getty Images

The hachiya persimmon (shown above) will be sweet only when it’s very ripe or even overripe—when it feels something akin to a not-quite-full water balloon. Hachiya persimmons are acorn-shaped, with a pointy bottom. There’s also a type of persimmon tree that’s native to North America (Diospyros virginiana), and is another type of astringent persimmon.

achiya柿子(如上圖所示)只有在非常成熟或者完全成熟的時(shí)候才會(huì)是甜的——當(dāng)它感覺有點(diǎn)像一個(gè)不太飽滿的水球的時(shí)候。achiya柿子橡子形，底部尖尖的。還有一種原產(chǎn)于北美的柿子樹(Diospyros virginiana)，也是一種有澀味的柿子。

How to Eat Persimmons

柿子怎么吃

Some people prefer to simply scoop out the insides of either type, but the skins are edible. I like to leave the skins on slices of fuyus and add them to salads. They can be used in pies, tarts, on top of ice cream, with pancakes or waffles, or used as a sweet element in savory dishes. Persimmons are rich in vitamins A and B, and are a good source of fiber. To get the most nutritional value from persimmons, it’s best to eat them raw. However, if you are faced with a glut of these fruits (a nice problem to have!), then you may want to consider making persimmon jam.

有些人喜歡簡單地把這兩種柿子的內(nèi)部挖出來，但是它的皮是可以食用的。我喜歡把皮切成片，然后加到沙拉里。它們可以用來做餡餅，蛋撻，放在冰激凌上，與煎餅或華夫餅搭配，或者作為開胃菜的甜味元素。柿子含有豐富的維生素A和B，也是很好的纖維來源。要想從柿子中獲得最大的營養(yǎng)價(jià)值，最好生吃。然而，如果你面臨著這些水果的過剩(這是一個(gè)很好的問題!)，那么你可能想要考慮做柿子醬。