If the crispy persimmon we buy has astringency, we can use warm water to remove the astringency. We find a clean container that is not made of iron, put the crispy persimmons in it, then add warm water at 40 degrees Celsius until all the crispy persimmons are submerged, then seal the container, and finally wrap a layer of wheat straw on the easy surface to keep warm. Soak in water for about 1 day to remove astringency.

Remove astringency with cold water

Crispy persimmons can be astringent with cold water. We can find a clean container, then put the bought crispy persimmons into it, add a proper amount of cold water into the container until the persimmons are submerged, and then leave it for about a week until the color of the crispy persimmons becomes darker, so as to achieve the purpose of removing astringency.

Remove the astringency of fruit

The astringency of crisp persimmons can also be removed by removing astringency from fruits. We can put crisp persimmons with fruits that can release ethylene, such as apples, pears, bananas, etc., so that the astringency can be removed in a closed space for about three days.

Prick away astringency.

The astringency of crisp persimmons can also be removed by pricking. Insert about 3-6 toothpicks near the pedicles of crisp persimmons, and the astringency can be removed in a few days, but this method may cause the crisp persimmons to be a little soft.

In addition to the above-mentioned methods to remove the astringency of crisp persimmons, there are actually other methods to remove the astringency of crisp persimmons. For example, we can remove astringency by freezing. We can put the crispy persimmons in the freezer for about 2 days, and then take them out to thaw when the time comes. This method is also relatively easy to operate.