Is it better to remove the astringency of persimmons artificially or naturally? What is the best way to remove the astringency of persimmons?

We all know that persimmon is a common fruit in autumn. It tastes sweet and delicious, and has a soft texture. Many people like to eat it. Some people find that persimmons have an astringent taste when they eat them, and the taste is not particularly good. This is normal. So how can we get rid of the astringency of persimmons? Let's take a closer look!

Is it better to remove the astringency of persimmons artificially or naturally?

Is it better to remove the astringency of persimmons artificially or naturally? This depends on your needs. Natural de-astringency means that the freshly harvested persimmons are strung together with hemp ropes and dried in the sun until they are no longer astringent. This process takes several days before they can be eaten. Both natural and artificial de-astringency will not affect the sweetness of persimmons as long as the method is properly mastered.

Persimmons mature around October every year and are available in large quantities. Persimmons are nutritious and sweet, and can be eaten raw or processed into a variety of persimmon foods, making them very popular.

Persimmons are generally divided into two categories: naturally de-astringent and sweet persimmons. Tree-ripened persimmons are already de-astringent and can be eaten directly after being picked from the tree. If they are sold in large quantities and transported to other places, they must be picked first and then artificially de-astringent, because the astringency of freshly picked persimmons is very strong, so they need to be artificially de-astringent before they can be eaten.

How to remove astringency from persimmon

1. Use apples/bananas

Apples and bananas are natural catalysts. Put an apple or banana in a plastic bag containing persimmons, and then tie the bag tightly. After a few days, the astringency of the persimmons will be gone and you can eat them.

2. Soak in warm water

Wash the persimmons, put them in a clean 40℃ warm water basin, press them with something and soak them completely in the water, wait for a few days, and the astringency will be gone. The persimmons will be crisp, not soft and rotten.

3. Buried in the food pile

If persimmons are buried in dry grains, such as wheat, rice and rice bran, they will become less astringent in about ten days!

What kind of persimmon is better for removing astringency?

To remove the astringency of soft persimmons, you should choose fully yellow persimmons that are relatively hard to squeeze. This way, the persimmons will be more glutinous and sweeter after being removed from the astringency. Sweet and crisp persimmons can usually be eaten directly after being picked, but they will still have a slightly astringent taste. After being removed from the astringency, they will be crisper and sweeter. It is best to choose half-green and half-yellow persimmons to remove the astringency.

After picking the persimmons, prepare a well-sealed jar or vat, put some hay on the bottom, then gently place the persimmons one by one in the jar or vat, and then put in a few doyi fruits. Now some people put apples or hawthorns. After filling it up, seal the mouth. Wait patiently for a few days, the persimmons that have been de-astringent will be bright in color and rich in taste.

Another method is to put the persimmons directly into a jar (the kind of pickled vegetable jars used by southerners to pickle salted vegetables), then put a little water in the jar mouth and cover the jar mouth. This is the so-called pickling method to remove the astringency. This method takes a little longer than putting other fruits in to remove the astringency. In fact, this is a process of letting it ripen by itself.

You can also use alcohol. Dip a cotton swab in a small amount of alcohol, apply it on the persimmon fruit, then put it in a bag, tie the bag tightly and seal it. After 4-5 days, you can eat it to remove the astringency.