Green ripe persimmons can be eaten, but it is generally not recommended to eat them if they are not ripe.

The method of turning green persimmons red is as follows:

1. Ethylene: Apply an appropriate amount of ethylene on the pedicle of the persimmons to accelerate ripening and make the persimmons turn red quickly. .

2. Plastic wrap: Putting green persimmons in plastic wrap can speed up the tomatoes to turn red and allow the persimmons to mature quickly.

3. Rice: Burying persimmons in rice will speed up the ripening of the persimmons at high temperatures, thus making the persimmons taste better.

4. Apples: Put the persimmons in the box, and then put a few apples into the box, which can speed up the persimmons to turn red quickly.

How to select persimmons:

1. Choose good varieties

There are many varieties of persimmons on the market now, including more conventional persimmons of moderate size. There is a very small but very sweet persimmon. There are persimmons that are hard to the touch but have a chewy texture, and there are persimmons that are crunchy when eaten. So when choosing, you should choose suitable persimmons based on your own preferences and the preferences of your family, otherwise they will not taste good.

2. Touch it with your hands

If it is a fresh persimmon, the softness and hardness to the touch will be just right. Not very soft and not very hard. If it is very soft, it means that the persimmon is very ripe, or even a little overripe. The pulp inside such persimmons does not taste that good, and even when you bite it open, you will find a packet of water, which is no longer chewy.

But if some persimmons feel particularly hard, then unless the variety itself is hard, they were picked before they were ripe. Such persimmons are temporarily inedible and need to be stored at home. Wait a few days or undergo ripening before eating. So you need to know the softness and hardness of the persimmons.