The golden-yellow color of persimmons is always appetizing, but if you end up with astringent ones, what do you usually do? The following methods might help you.
Warm Water Soaking Method
Astringent persimmons can be soaked in warm water. The water temperature and soaking time depend on the ripeness of the fruit. For unripe (green) persimmons, soak them in warm water at body temperature for 18 hours. If the skin is yellow, soak them in water at 20°C~25°C for 15~16 hours. Note that you must maintain a constant water temperature by changing the water regularly. Persimmons treated with this method cannot be stored for long.
Fruit Mixing Method
Place the astringent persimmons in a sealed container with a small amount of ripe apples, pears, kiwis, or other fruits. They will become astringent-free in 4-5 days at room temperature. This method gives the fruit a special aroma.
Sealing Method
Seal the astringent persimmons in a container. They will become astringent-free in 3-5 days at a temperature of 20°C~25°C.
Spraying Alcohol Method
Layer the astringent persimmons in a sealed container and spray them with a certain amount of alcohol (10ml of 35% alcohol per 1kg of persimmons). They will become astringent-free in 5-6 days when sealed and kept at a temperature of 18°C~25°C.