As a rule, the problem of astringent persimmon is associated with the fact that the fruits have not yet reached ripeness.
As the fruit ripens, the tannins found in the peel and seeds break down, and the persimmon becomes sweeter.
So you would probably be interested to know how to get rid of astringency if the persimmon is not yet ripe.
And the most ordinary lemon juice will help you with this – with its help, the fruit will become edible after just 15-20 minutes.
To do this, you first need to cut the persimmon into several pieces.
Rub each of them with fresh juice squeezed from a sour citrus fruit – this will help you neutralize the tannins. All that remains is to leave the persimmon “alone” for the specified time, after which you can taste it.
If you want to serve whole fruits, rather than pieces, try using the boiling method.
To do this, fill a saucepan with water, bring it to a boil and remove from heat, then drop the persimmon into the boiling water for 10 seconds. After this period of time, remove the fruit from the water and wait until it cools down.
Earlier we told you why, according to a nutritionist, you need to eat persimmons .
