How to deal with persimmon astringency?

Persimmons with astringency can be cooked for 48 hours before eating.

Or to ripen, first prepare a sealed fresh-keeping bag, put the persimmon in it, and then put two apples or bananas. Apple itself can emit ethylene gas, which can ripen persimmons to remove astringency, put them together and seal them, and put them at room temperature for about three to four days to eat.

Or enlarge the rice, put the persimmons one by one, and then enlarge the rice. The rice contains ethylene, which can ripen the persimmons. All rice must not be covered with persimmons, covered or sealed with plastic wrap, and placed in a warm place, which will remove the astringency in about two to three days.

History of persimmon botany

The generic name diospyros comes from the Greek words Dios (meaning "Zeus" or "God") and pyros (meaning "grain" or "wheat"), so it literally means "divine fruit" or "wheat of Zeus", but it actually translates into delicious sacred fruit. The English name is persimmon, which means dried fruit. Its etymology originated from and lived in. It's called persimmon in Chinese and kaki in Japanese.

Persimmon is native to China, and there are wild and semi-wild persimmon trees in the forests of Zhejiang, Jiangsu, Hunan, Hubei, Sichuan, Yunnan, Guizhou, Guangdong, Fujian and other provinces. Cenozoic persimmon leaf fossils were found in Shanwang, Linqu County, Shandong Province, characterized by small lateral vein fork angle, which is similar to the leaves at the base of fruit branches of modern cultivated variety "Qingxuan persimmon".