After harvesting, the astringent persimmons are soaked in clean warm water. The water temperature and soaking time depend on the maturity of the persimmons at the time of harvesting. For very raw green fruits, the water temperature should be kept at 40°C to 50°C, and soaking for more than 18 hours can remove the astringency; for persimmons in the yellow-ripe stage, the water temperature should be kept at 25°C to 30°C, and soaking for 15 to 16 hours can remove the astringency. Persimmons removed by this method should not be stored for a long time. Soak all the persimmons in well water and change the water once a day before eating in two or three days (the water change time should be the same);

Put the persimmons in a convenience bag Then put a few apples in it and wrap it up. After being warmed, you can eat it soon;

Take a bowl and pour some white wine. Better white wine will taste more fragrant. Take a persimmon and put it in the white wine bowl to soak it and wrap it in it. After drinking, put it into a plastic bag, and then tie the bag tightly to prevent ventilation. It will be ready after about 3 to 5 days. It needs to be washed and peeled before eating;

Crispy persimmons are Traditional way of eating. It is made from unripe persimmons. The usual method is to pick the red, underripe persimmons from the tree, put them in warm water, and soak them for four or five days. The astringent taste in the persimmons will become crisp and delicious. Persimmons are still hard and crispy, so old farmers call them "Lan Persimmons".