There are soft persimmons and crisp persimmons. The methods are as follows:

1. How to pick soft persimmons:

1. Find a clean and undamaged persimmon. container, put the persimmons in the container and arrange them. If there are not many persimmons, choose 1-2 ripe fruits to put in the container, such as apples, pears, bananas, etc. Seal the container and let it sit for about a week before it is ready to eat.

2. Liquor wiping method. Prepare a small bowl of white wine and a piece of cloth. Apply non-stick white wine evenly to the persimmons, then store the persimmons in an airtight container for about a week. In this way, the green persimmons will become soft, sweet and delicious without the green taste. Be careful not to leave them for too long.

3. Raw persimmons can also be cooked by using the heat-covering method. Put the persimmons in a place with a temperature of 40 to 50 degrees Celsius for about a week, and the raw persimmons will become ripe. However, this method will be very slow and sometimes not very effective, but it is very simple.

4. Soak in water at 50℃~60℃ and change the water 2~3 times a day. It can be eaten in about 2 days. This method is the oldest and ensures that the hardness becomes soft and the astringency becomes sweetness. .

2. How to get crispy persimmons:

1. Put the persimmons into a container, add warm water of about 60 degrees, wait for the water to cool down, and then change to the same warm water. Pay attention to heat preservation, you can cover it with cotton quilt and seal it with plastic film. Generally, astringency can be removed in one day and night. The persimmons picked out in this way should taste sweet and crisp. It has high nutritional value and was created by people in the north through long-term practice. In this way, green persimmons that are astringent and inedible can be turned into sweet and delicious fruits. It can be said that it turns waste into treasure.

2. Use an appropriate amount of quicklime to cover the persimmons. First use a small amount of water to dissolve the lime, then add water to dilute it. The amount of water should cover the persimmons. The astringency will be removed after 3 to 4 days. If the water temperature can be increased, the time can be shortened. With this method, even if the persimmon fruit is in an oxygen-deficient environment, it can perform intramolecular respiration. Therefore, the persimmon fruit flesh after deastringency is particularly crispy. It works especially well on freshly colored, less ripe fruits. However, after deastringency, there is a layer of lime on the surface of the fruit, which is not very beautiful; improper handling can also cause fruit cracking.

3. Put the persimmon fruit in a sealable container with a small hole on the top and bottom of the container. Carbon dioxide is gradually injected from the lower hole. When the gas discharged from the upper hole can extinguish the lit match, it means that the container is filled with carbon dioxide, so the hole is plugged.