Generally, after persimmons ripen naturally, they still have a strong bitter and astringent taste, making them difficult to eat. This is because persimmons contain tannins (also known as tannic acid). When tannins reach the intestines, they can irritate the intestinal walls, causing a strong astringent effect. This reduces intestinal fluid secretion and impairs digestion and absorption; eating too many can also lead to constipation. Therefore, they must undergo a de-astringency process before they can be eaten. In fact, de-astringency is a form of artificial ripening. There are three common methods for home use:
1. Mixed Fruit De-astringency
Mix the astringent persimmons with ripe fruits such as apples, pears, hawthorns, or kiwis and place them in a sealed container. At normal room temperature, they will become de-astringent in about 5-7 days, and the ripened persimmons will have a fragrant aroma.
2. Heating De-astringency
Place the persimmons in a jar, bucket, or earthenware pot (avoid using iron containers, as the tannins in persimmons can easily bind with iron, which hinders the body's absorption of iron from food). Add water at 45°C to submerge the persimmons. Heat the container from below or add hot water intermittently to maintain the water temperature between 35°C-40°C. They will become de-astringent after 16-18 hours.
3. Alcohol De-astringency
When packing the persimmons, spray a small amount of 75% alcohol on each layer. After packing, seal and keep them warm, maintaining a temperature of 20°C. They will be de-astringent in 5-7 days. Persimmons treated by this method will be softer. However, note that the amount of alcohol used should not be excessive.