Put the fresh persimmon fruit into a clean pot, pour in warm water at about 40℃, submerge the persimmon fruit and isolate the air circulation. It usually takes two or three days to get rid of astringency and become a crisp and sweet lazy persimmon. The specific method is as follows:

Materials: some fresh hard persimmons, warm water and sealable containers.

First of all, pick only hard persimmons, remove the leaves, and pick out persimmons without broken skin.

Second, put the persimmons evenly in the pressure cooker layer by layer.

Third, until it is full, it is 3-5cm away from the upper edge.

Fourth, add 35-40 warm water. If you don't have a thermometer, try to feel the temperature with your hands. Don't let the water overheat.

5. Add water to the submerged persimmons, cover the pressure cooker, and change warm water in the morning and evening.

6. Open the lid and change the water the next day to smell the sweet smell of persimmon. At this time, you can take out a peeled persimmon and try it. If there is still astringency, continue to change the blisters until the astringency is completely eliminated.

Note: the key of warm water astringency removal method is to control the water temperature, which is not suitable for too high or too low. The water temperature is too low and the convergence is slow. For example, it takes 4 ~ 7 days to get rid of astringency in the south. It is ideal to keep the water temperature at 40℃, which will not damage the fruit, but also make the enzyme activity in the highest state and produce the most acetaldehyde, so the astringency removal time is the shortest.

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