There are many ways to remove astringency from persimmons, such as long-term storage, just like frozen persimmons in the north. It can also be astringent when placed with mature fruits that can produce ethylene, but the persimmons at this time are all soft persimmons, which is also the reason why soft persimmons are delicious because they are not astringent. If you want to eat this kind of persimmon crisp, you have to "take it", and the finished product is to take it.
Even astringent persimmons can be eaten quickly as long as the correct method is mastered. This method of treating astringent persimmons is called "taking persimmons" or "lazy persimmons", which is what the folks call it, mainly by using blisters to get rid of astringency. As the old saying goes, persimmons can only be picked up by hard-working people. Although they are only soaked in water, there are also many tricks. Only when you master them can you make persimmons crisp and sweet and eat them soon.
Method of holding persimmons
1, warm water soaking method: the harvested persimmon is soaked in clean warm water, and the water temperature and soaking time depend on the maturity of the persimmon at the time of harvesting. Very raw olive, the water temperature should be kept at 40℃ ~ 50℃, and the astringency can be removed after soaking for more than 18 hours; Persimmons with yellow maturity should be kept at 25℃ ~ 30℃ and soaked in15h ~16h to remove astringency. Persimmons with astringency removed by this method should not be stored for a long time.
2. Method of removing astringency from plastic bags: put the harvested persimmons into tight plastic bags, tighten the mouth, and remove astringency after two days at 20℃ ~ 25℃.
3. Fruit mixed astringency removal method: the harvested persimmon is mixed with a small amount of apples, pears, hawthorn and other fruits in a closed container, and the astringency can be removed at room temperature for 4 to 7 days.