What to do if the freshly picked persimmons are astringent? What is the reason for the astringency of persimmons?

Persimmons are sweet, juicy fruits that are rich in nutrients. They grow on trees and are orange-yellow in color. There are many different varieties of persimmons. Most of the time, the persimmons we eat are soft, and it is common for them to taste astringent.

What to do if the freshly picked persimmons are astringent

Warm water method: Pour warm water into a container, put in astringent persimmons and soak for about a day to remove the astringency. This is the most common method, and it can maintain the natural hardness to the greatest extent, and the appearance color is also brighter.

Lime water method: Put the picked persimmons into a container of water mixed with quicklime. The ratio of quicklime to water is about 5%. After a few days, the astringency will be removed.

Mixed storage method of fresh fruits: Place persimmons, apples, pears, etc. in sealed containers, and use the ethylene and carbon dioxide released by the fruits themselves to ripen them. They can generally be eaten in four or five days. This method is relatively simple and easy to operate.

Alcohol method: Place the harvested persimmons in layers into a sealed container. Spray a certain amount of 35% alcohol (it is best to add an appropriate amount of acetic acid) or white wine evenly on the surface of each layer of persimmons, then seal it. It will be ready to eat after five or six days to remove the astringency.

Why are persimmons astringent?

The astringency of persimmon mainly comes from the soluble tannin components in the fruit.

The astringent taste in wine comes from tannin, which is an alkaloid. However, the tannin content of most persimmons is much higher than that of other fruits, reaching 2% of the fruit weight, producing a strong astringent taste.

For those naturally astringent persimmons, if you want to eat them, you must go through the "de-astringency" process. The de-astringency process usually includes "natural de-astringency" and "artificial de-astringency". The so-called natural de-astringency is to place the persimmons after picking them and wait for them to slowly mature and soften, such as frozen persimmons in the north. The time for artificial de-astringency is much shorter. Common processes include hot water, alcohol, lime water, and even the use of the ripening agent ethephon.

Why do persimmons taste not bitter?

This has to do with the variety, and it doesn't taste astringent by nature.

The soluble tannin inside the fruit of this kind of persimmon is much lower than that of astringent persimmons, only less than 1/10, so it can be eaten directly after picking. The taste is not as soft as astringent persimmons, but crisp, so it is also called "crisp persimmon".