When do honey-sweet persimmons ripen and become ready to pick? What are their main benefits and effects? They must never be eaten together with these 16 foods!

Autumn is here, and the market has started selling big, red, sweet persimmons, one of the fruits many elderly people like to eat, because they are soft and not hard like sugarcane. So when do persimmons ripen and become ready to pick? What are their main benefits and effects? Note, they must never be eaten together with these 16 foods!

1. When do persimmons ripen and become ready to pick?

Persimmons generally ripen in October and can be picked then. However, because regions differ, the time they reach market may vary; in some places persimmons start ripening in September and continue until late October. So the best season for eating persimmons is around September to November; during this period, fresh persimmons taste best.

2. What are the main benefits and effects of persimmons?

1. Persimmon benefits and effects: stops bleeding and cools the blood. Many people quite like eating persimmons; in fact, fresh persimmons have a blood-cooling and bleeding-stopping effect and can be used for dry throat, mouth and tongue sores, and so on; the persimmon calyx has a downward-regulating and stopping effect; dried persimmon harmonizes the stomach and stops bleeding; persimmon leaves have a bleeding-stopping effect and are used to treat coughing blood, blood in the stool, bleeding, and vomiting blood; recent research has found that persimmons and persimmon leaves have blood-pressure-lowering, diuretic, anti-inflammatory, and bleeding-stopping effects.

2. Persimmon benefits and effects: moistens the lungs and dissolves phlegm. If a patient has high blood pressure, eating persimmons can also help lower blood pressure, because persimmons help lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate the blood and reduce inflammation, improving cardiovascular function.

3. Persimmon benefits and effects: sobering up. Persimmons can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the harm alcohol does to the body.

4. Persimmon benefits and effects: invigorates the blood and lowers blood pressure. If a patient has high blood pressure, eating persimmons can also help lower blood pressure, because persimmons help lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate the blood and reduce inflammation, improving cardiovascular function.

5. Persimmon benefits and effects: treats cold diarrhea and watery diarrhea, mainly by steaming dried persimmon on top of rice until cooked and eating it to treat cold diarrhea and watery diarrhea.

6. Persimmon benefits and effects: treats high blood pressure, chronic bronchitis with dry cough, and sore throat; steam dried persimmon, clear water, and an appropriate amount of rock sugar until the dried persimmon is soft, then eat.

7. Persimmon benefits and effects: treats dry cough with blood-streaked sputum, chronic dysentery with blood in the stool, and blood in the urine; cut dried persimmon into small pieces, cook porridge together with an appropriate amount of rice, and season with rock sugar or white sugar before eating.

3. Persimmons must not be eaten together with these 16 foods, so be sure to pay attention!

1. Persimmons must not be eaten with goose; in serious cases it can lead to death.

2. Persimmons must not be eaten with soft-shelled turtle; it will cause indigestion.

3. Persimmons must not be eaten with sea crab; it will cause cold-related diarrhea.

4. Persimmons must not be eaten with baijiu; it will produce stones.

5. Persimmons must not be eaten with pomegranate; it will cause bodily discomfort.

6. Persimmons must not be eaten with eggs; it will cause diarrhea and stone formation.

7. Persimmons must not be eaten with purple sweet potato; it will cause gastric bleeding or gastric ulcers.

8. Persimmons must not be eaten with octopus; it will cause diarrhea.

9. Persimmons must not be eaten with crab; eating them together will cause illness and poisoning.

10. Persimmons must not be eaten with river crab; it will cause cold-related diarrhea.

11. Persimmons must not be eaten with kelp; it will cause gastrointestinal discomfort.

12. Persimmons must not be eaten with garland chrysanthemum; it will easily harm the stomach.

13. Persimmons must not be eaten with sweet potato; it will cause abdominal bloating.

14. Persimmons must not be eaten with potato; after eating potato, a large amount of hydrochloric acid is produced in a person's stomach, and if persimmon is then eaten, the persimmon will form a precipitate under the action of gastric acid, which is both hard to digest and hard to excrete.

15. Persimmons must not be eaten with purple laver; it will affect calcium absorption.

16. Persimmons must not be eaten with jellyfish head; it will cause abdominal bloating.

4. Three major taboos when eating persimmons

1. Do not eat persimmons on an empty stomach

Because persimmons contain a relatively large amount of tannic acid and pectin, on an empty stomach these will form hard lumps of various sizes under the action of gastric acid. If these hard lumps cannot pass through the pylorus to reach the small intestine, they will remain in the stomach and form gastric persimmon stones. A small gastric persimmon stone is at first about the size of an apricot pit, but it will grow larger and larger.

2. Do not eat persimmons if allergic

If you are allergic and still eat persimmons, it will only strengthen the allergen and cause allergic itching all over the body.

3. Do not eat persimmon peel

Some people feel that chewing persimmon peel while eating persimmons tastes better than eating the persimmon alone, but in fact this way of eating is very unscientific. Because the vast majority of the tannic acid contained in persimmons is concentrated in the peel, and when persimmons are de-astringented, it is impossible to remove all of the tannic acid; eating them together with the peel makes it even easier to form gastric persimmon stones, especially when the de-astringenting process is imperfect, as the peel then contains even more tannic acid.