Put the persimmon in a plastic bag, put in one or two ripe apples or bananas, tie the mouth tightly, and it will mature and remove astringency in 2-3 days. The principle is to start the production of ethylene inside the fruit by releasing ethylene from the mature fruit, so as to achieve the purpose of ripening. If it is not comparable with apples, you can use fruits such as pears or hawthorn instead.

2. Method 2: Warm water ripening

Put persimmon fruit in a clean jar (don't use iron tools), then inject warm water at 40-50 degrees Celsius, or wrap it tightly with thick straw curtains, keep the temperature at about 40 degrees Celsius, and ripen after 12-24 hours.

After a high temperature environment, it can be ripened quickly, but the water must be changed for three hours, so that the persimmon will be cooked in about two days and the taste will not be so astringent. This method is very practical.

3. Method 3: Liquor aging

Prepare a bottle of white wine and a clean cloth, wet the cloth with white wine, wipe the persimmon skin, seal the persimmon in a clean container after wiping, and eat it one week later. Persimmons are taken out for use after softening. It is necessary to clean the white wine on the surface and then peel it for eating.

4. Method 4: Lime water curing

According to the ratio of 5: 1, put lime and clear water into a container and stir. When lime slurry produced by mixing lime and clear water does not precipitate, put green persimmon. A week later, take out the green persimmon and put it in clean water, wipe off the lime slurry on the green persimmon with a cleaning ball, then put the green persimmon in a basket for dehydration and air drying, and eat it one day later.

5. Method 5: Stabbing.

Just prepare a toothpick, punch a few holes in the persimmon surface, and then put the punched stone in a relatively high temperature environment, so that the persimmon can be cooked in two or three days.