Friends gave me frozen persimmons

. Friends came from the north and brought a pack of frozen persimmons, which were packed in thick thermal insulation bags. When they received them, they could still feel a hint of coolness inside.

friend said that it was a big red persimmon from Beijing and Tianjin. A few days before departure, he specially asked his hometown people to buy it. It was rare to eat it. Thousands of miles to send persimmons, this heart did not dare to refuse, so pretended to be polite and gladly accepted. The reason why I say "pretend" is because I haven't eaten that kind of persimmon for many years, which is very greedy.

used to study in the capital city. every autumn, farmers outside the campus would use carts to pull persimmons for sale. they were orange, red and golden. their appearance was very full, with a thin layer of white icing hanging on them. they felt heavy and elastic in their hands. when breaking open, accompanied by a slight "hissing" sound, they saw Huang cancan's shiny fruit meat stumbling, A pair of Liang Zhu 18 phase send hard to give up the appearance. The flesh of the fruit is very thick, and it turns into a rich sweet taste in the mouth. There are often grains that have not yet been fully developed in the middle, chewing crisp like tender lotus root. Every time I go out of school, I can't help buying two of them, and the corners of my mouth are sticky.

However, I don't know whether it is because the juice is rich and can't last for a long time or because it is too popular. It is often only one and a half months before other "passengers" are replaced on the scooter ". As for frozen persimmons, I really haven't eaten them. Are these students from all over the world not the target customer of the farmer's uncle?

Back to his hometown, a small town in the south of the Yangtze River, persimmons are often seen at fruit stalls in autumn and winter, but because of the sea, it is difficult to arouse interest when seeing them-small, and the sepals on the fruit bit are not much bigger. Delicate, put a few more days will not wither a few wrinkled; The water is sufficient, once it is broken, it is really annoying. Winter is even more uncomfortable, holding it in his hand is like a lump of yellow mud.

Moreover, no persimmon trees have been seen around the town. Can such a delicate plaything still come all the way from other places? ? It's really strange.

has been stubbornly believe that the northern fruit delicious. Watermelons, apples, pears, as long as the north can grow, no exception. The same goes for persimmons. Persimmon tree ground gas, most of the northern provinces have. If you take the train north in winter, you can often see scattered red spots and yellow spots on the branches of the plain hills not far from the railway or in front of and behind the farmhouse. In this regard, people generally have two explanations. One is that it is not easy to pick branches too finely. The second is to leave some food for birds to spend the winter. Which is more accurate, I'm afraid the farmers themselves are not clear. However, persimmon homophonic "things", and mostly red, orange, yellow and other festive warm colors, since ancient times in the folk auspicious meaning, New Year pictures, window grilles, wood carvings often have "everything goes well" pattern. Especially at the end of the year, when a snowfall, leaving a string of persimmons on the branches half-hidden by the snow, and then set off against the red lanterns and couplets, it is indeed full of joy.

Although it has a small margin with frozen persimmons, I ate a lot of frozen apples when I was a child. My parents supported the border in the Corps at that time, and the garden class of the company had a slightly lighter labor intensity. Most of them were the places where family workers went, pruning, cutting leaves, weaving baskets and baskets. My mother worked there for several years. Later, the company designated a homestead for each family and had an independent small courtyard and vegetable garden. She planted more than a dozen apple trees. No matter the new year or the new year, there are always fruits hanging on the branches, which can be eaten from autumn to spring.

Of course, unlike persimmons, apple trees never leave fruit. Because it is afraid of the cold, as soon as the frost falls, the leaves will be stripped off, and a thick layer of "bedding" will be covered with straw soil ". Those twigs slanting from the side, even though they are waving in the wind in the spring and autumn, they can't escape the fate of being ravaged by big scissors. How can they care about the little fresh dressed up to feed birds?

Eating frozen apples in winter is very interesting. Frozen apples are extremely cold and hard, like lumps of ice bumps, leaving only shallow white marks on the ground. Dip the apples in a basin of cold water for a minute or two, and a thin ice shell will form on the surface. Take out the ice, knock it off, peel it off, soak it again, for another layer for a minute or two, peel it off and soak it again, and cycle it several times until no ice is "pulled out. Most of the northern apples are solid in skin. Although they have been frozen, the entrance is still crisp and sweet. Apart from being cool, they are no different from those just picked from the trees.

Take care of frozen apples. Do not use warm water and hot water. Although the apple skin is flexible, if it is hot and cold, it is inevitable that the skin on the outside is broken and the meat is rotten. The inside is still a lump of dead ice, which is not only unbearable, but also unsightly.

However, it is obvious that years will make past experiences forgotten. I took the frozen persimmon home. First, I put it in the refrigerator for a few days. When I wanted to eat, I took out one. It seemed to be stained with some dirty things outside. I habitually took it under the tap to wash it. With a rub of my fingers, the thin skin on the surface was torn apart like paper. Quickly take the paper towel to wipe, the paper towel and ice water pulp glued into a pile, the water didn't dry, but the paper was broken, stuck to persimmon to dig down, really embarrassed. Only then did he wake up and put the persimmon in a bowl to let it slowly warm up. After waiting for an hour, although it was still cold, the whole thing was much softer. With a careful bite, a chill came from the teeth. It seemed that the rustle of friction with ice particles could be heard. The sleepy person suddenly woke up. Biting in small mouths, chewing and swallowing slowly, the cold air from the northern mountains gradually spread from the teeth, cheeks, chest and abdomen, straight into the limbs. Unconsciously a finished eating, sit quietly for a long time, leisurely long spit out a mouthful of abdomen, clear and cool, that feeling, how a "cool" word!

Unfortunately, although this feeling is good, the numb fingertips are preventing the owner from taking further actions. Let it be, if you want to know how other persimmons taste, and leave it to the next decomposition.

A scientist in the Eastern Han Dynasty named Zhang Heng, who invented the armillary sphere and the ground motion instrument, wrote very well in poetry and essays. The "Four Sorrow Poems" was regarded by later generations as the embryonic form of seven-character poems. Mr. Lu Xun once imitated "My Broken Love", which is also a masterpiece of satirical poetry. At this point in the writing, a few limericks suddenly popped up in my mind, which seemed to be quite in tune with the works of the two sages:

I think in Yanshan,

red, yellow, big and round,

sideways looking north for the birthday.

Friends gave me frozen persimmons,

Why did you report bergamot.

Road is also far away, and

will leave a few more for the New Year.

Bergamot is a special product of Jinhua. It is homophonic "Fu Shou", which means to add happiness and longevity. It is a frequent visitor to folk auspicious works of art with persimmons. As the New Year is approaching, it is a delight to give away relatives and friends and ask for a taste?

Supplementary Note: After writing this article, a friend from Northeast China pointed out that the correct way to open frozen persimmons is to bite open a small mouth after completely thawing, and then suck the juice inside. This kind of eating method is very interesting, have the opportunity to "persimmon" a "persimmon". (Hongtao)