Method
- Company Name:Sunchon Persimmon Agriculture Cooperative
- Membership:Free Member
- Member Since:2002. 08.05
- Country/Region:Korea
- City:Suncheon-Si
- Contact:Sunchon Persimmon
- Related Keywords:persimmon, fruit punch, persimmon jam
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Sunchon Persimmon Agriculture Cooperative
[Korea]
| The way to choose a sweet persimmon |
| Persimmon which has a warped stem is not sweet. Well-shaped persimmon has a sweet flavor and is easily divided when you cut the upper sunken part of it. To keep the sweet flavor, you should peel it thinly. |
| Eating method |
| The sweetest part of persimmon is the opposite part of stem and flesh near seeds. When you make jam or sauce, well-ripen persimmon is proper and a dried persimmon is widely used as a ingredient of jelly or cake. The salad which mixes sliced persimmons with ham makes a special flavor because of persimmon's sweetness and ham's salt. |
| Choosing tasty and untasty persimmons | |
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[Tasty persimmons]
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[Untasty persimmons]
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| -weight of fruit : over 167g -color : over 5 in color chart -sugar content : over 150Bx -shape : the one that has its original shape and the upper part is not sunken and rectangular |
- So-gwa: under 167g - Mu-haek-gwa: no seed persimmon - Yi-byeung-gwa: injured persimmon - Sang-hae-gwa : softened persimmon by injures - Ab-sang-gwa : have tissue destructed by pressure - Chal-gwa-sang-gwa : have damage on the fruit - Yeon-hwa-gwa : softened fruit - Gwa-pi- heuk-byeun-gwa : blackened rind - Kokji-tulrim-gwa : bruise between fruit and stem - Mi-suk-gwa : color under 4 in color chart - Jeong-bug-gwa: splited fruit |
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