People who are not particularly knowledgeable about the varietal characteristics of persimmons are well versed in the tricks that help get rid of the astringent taste.
Unripe persimmons may taste tart. But everything can be fixed.
The most popular way to improve the taste is to wait until the berries are fully ripe, or to put them in the freezer.
When exposed to cold, even unripe fruits become edible.
You can use another trick and do without freezing and subsequent defrosting.
Try soaking the persimmon in hot water for a few hours before eating.
It will be even faster if you simply pour boiling water from a teapot over the berries before eating.
But quick methods have one common drawback: the vitamin C contained in persimmon does not tolerate heating.
Therefore, if you want to preserve all the beneficial properties of the berry, place it together with an apple or banana in one bag.
This trick will activate the ripening process of any fruit.