Removing Astringency from Persimmons: Traditional and Simple Methods

Unripe persimmons are intensely astringent due to soluble tannins that bind tongue proteins. Several methods can render them palatable:

Traditional Curing

• Store with ripe apples or bananas—their ethylene gas converts tannins.
• In Asia, fruits are cured in smoke from burning dung or in sealed pits.
• Soaking in vinegar, boiling water, or lime water for 12-24 hours.
• Exposure to ethanol, sake fumes, or high CO2 atmospheres.

Home Method

Place persimmons in a paper bag with a ripe banana for 2-4 days. The ethylene will naturally remove the pucker.

See also: Persimmon Taste, Curing Persimmons.