Q: Is it possible to remove the bad taste of an unripe persimmon?
A: Maybe – but I’ll let you do the taste test after trying these methods, particularly the one that involves burning dung
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Persimmon Taste
The reason persimmons can be astringent is because of soluble tannin contained in fruits. As the tannin coagulates the viscous protein on the surface of our tongues, we feel its astringency.
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Curing Persimmons
In the Orient, much of the crop is left in piles covered by bamboo mats to cure (near-freeze) naturally and is marketed throughout the winter. In some parts of China, the fruit is cured in covered pits by introducing the smoke from burning dung. There are several other methods of curing: soaking in vinegar or immersing in boiling water and letting stand for 12 hours. ‘Hachiya’ fruits kept in warm water
