It tastes different. Crispy persimmon tastes sweet and crisp, soft persimmon is soft, sweet and juicy, and it has a faint astringency after eating; Eat differently. Soft persimmon is ripe and astringent, so you can eat it directly. Crispy persimmons must be artificially astringent to eat; The audience is different. Old people prefer naturally ripe soft persimmons, while young people like to eat crisp persimmons with heavy sweetness and no astringency.
Hard persimmons that are not ripe can't be eaten, but they become soft persimmons when they are ripe. When persimmon is not ripe, persimmon meat contains a lot of tannic acid, which has strong convergence. It can stimulate the tactile nerve endings in the mouth to get excited, but it has a "astringent" feeling and a bad taste.
Method for softening hard persimmon
1, put the hard persimmon in the shade for a period of time, and the hard persimmon will become soft.
2. Put the hard persimmon and the apple together in a plastic bag, and then tie the bag tightly. Remember to tie the mouth of the bag, you can't breathe at all. Then wait 3-7 days.
3. Put the hard persimmon in the millet and wait for it to soften. If possible, you can also rub a layer of alcohol on the surface of hard persimmon and seal it with a bag.
4. Poke a small hole on the persimmon surface with a toothpick.
No matter which method is used above, persimmons can be softened. Persimmons are ripe when they become soft. It is recommended to eat as soon as possible to avoid persimmon spoilage.