How to Quickly Ripen Unripe Persimmons and Remove Astringency? Plus Dietary Taboos

Persimmon is one of the five major fruits in China (grapes, citrus, bananas, apples, persimmons). The ripening time is generally around October. If picked before ripening, the tannins it contains are dissolved by saliva and form lumps, which are harmful to the human body, so persimmons need to be ripened before eating; and some ripe persimmons still have an astringent taste because the tannins have not yet fully converted, so they must undergo de-astringency treatment before they can be eaten. So, how do you ripen persimmons? How do you quickly remove astringency? What are the dietary taboos?

1. How do you ripen unripe persimmons?

1. Fruit ripening method. Put persimmons together with ripe bananas, apples, pears or hawthorn in a plastic bag, seal the bag opening well, and place it in a cool place. They will ripen in 2-3 days. This is because ripe fruit releases ethylene, which triggers ethylene production inside the unripe persimmons, achieving the purpose of ripening.

2. High-temperature ripening method. Put the persimmons in a place at 40°C-50°C, or in the sun, or in a cotton quilt or straw. They will become ripe after a week; they can also be put in hot water at 50°C-60°C, changing the water 2-3 times a day, and they will ripen after 2-3 days.

3. Baijiu ripening method. Wipe the surface of the persimmons clean, then take an appropriate amount of baijiu and spread it evenly over the surface of the persimmons, then place them in a sealed container, and they will become ripe after 4-5 days.

4. Ethylene ripening method. Spray ethylene on the surface of the persimmons, then place them in a warm environment, and they will ripen in 2-3 days.

5. Limewater ripening method. Put quicklime in clean water and stir, then put the persimmons in before the lime slurry has settled. After 1 week they will be ripened and can be taken out.

6. Rice ripening method. Put the persimmons in a rice jar and cover them with rice, and they will ripen in 3-5 days.

2. How do you quickly remove astringency from ripe persimmons that taste astringent?

1. Use a preservative to remove astringency. Spray the preservative evenly on the surface of astringent persimmons, then store them. They can be stored for more than 100 days, and the astringent persimmons will slowly lose their astringency during storage. This method not only removes astringency from astringent persimmons, but also extends the market sales cycle.

2. Use toothpicks to remove astringency. Insert toothpicks around the cap (calyx) of the astringent persimmon, inserting 3-6 toothpicks into each astringent persimmon (in a circular pattern), and the astringency will be removed after a few days.

3. Use hot water to remove astringency. Put the astringent persimmons in a vat, pour in hot water at about 45°C, covering the astringent persimmons, and keep the water temperature at 35-40°C. The astringency will be removed after 16-18 hours.

4. Use cool water to remove astringency. Put the astringent persimmons in a basin, add clean water to soak the astringent persimmons, and change the clean cool water once every morning. The astringency will be removed in 7-19 days.

5. Use ripe fruit to remove astringency. Put ripe fruit and astringent persimmons together in a sealed plastic bag, and the astringency will be removed in 5-7 days.

6. Use small or damaged fruit to remove astringency. Mash small or damaged persimmon fruit and put it in a water vat, add an appropriate amount of water and stir, pour in the astringent persimmons, add water until they are just not exposed above the surface, and stir the fruit gently. The astringency will be removed in 2-3 days.

7. Use alcohol to remove astringency. Spray an appropriate amount of alcohol on the astringent persimmons, then seal them and keep them warm. The astringency will be removed in about 9 days.

8. Use limewater to remove astringency. Put the astringent persimmons into a vat containing limewater, making sure they are covered; if any are not submerged, add water. The astringency will be removed in 3-4 days.

9. Use plant ash to remove astringency. Put the astringent persimmons in a vat, sprinkle dry plant ash on top, then pour in clean water at 40°C. The astringency will be removed in 1-2 days.

10. Use carbon dioxide to remove astringency. Put the astringent persimmons in an airtight container and inject carbon dioxide gas. The astringency will be removed in 2-3 days.

3. How do you eat persimmons?

As the saying goes: “Walnuts in the seventh month, pears in the eighth month, and persimmons in the ninth month are rushed to market.” Autumn is the best time to eat persimmons, when they are very sweet and fragrant. If they are sweet persimmons, they can be peeled and eaten raw; if they are astringent persimmons, they should be eaten after de-astringency. Persimmons can also be made into dried persimmons and jam, brewed into persimmon wine, and made into delicious pastries.

4. What are the dietary taboos of persimmons?

1. What can persimmons not be eaten with?

Persimmons should not be eaten with crab, fish, shrimp, soft-shelled turtle, jellyfish, cuttlefish, oysters, sea cucumber, kelp, octopus, nori, white radish, spinach, potatoes, eggs, sweet potato, purple sweet potato, goose meat, baijiu, pears, pomegranates, etc. In mild cases this hinders the digestion and absorption of nutrients; in severe cases it causes abdominal bloating, diarrhea, and can also cause gastric bleeding or gastric ulcers, or even stones.

2. Who should not eat persimmons?

People with diabetes, anemia, poor spleen and stomach function, and gallstones, etc., should not eat persimmons. Persimmons have a high sugar content, so people with diabetes should not eat them; the tannic acid in persimmons can bind with iron in food and hinder the body's absorption of iron from food, so people with anemia should not eat them; persimmons are suitable for people with normal spleen and stomach digestive function. People with spleen and stomach diarrhea, loose stools, weak and sickly constitutions, postpartum women, those with externally contracted wind-cold, chronic gastritis, indigestion, or after subtotal gastrectomy should not eat them; people with gallstones should avoid them or eat them sparingly.

3. What else should be noted when eating persimmons?

Persimmons should not be eaten on an empty stomach, because persimmons contain relatively large amounts of tannic acid and pectin, which can form hard lumps under the action of gastric acid and are likely to remain in the stomach and form gastric persimmon stones; persimmons should not be eaten with the skin, because the vast majority of the tannic acid in persimmons is concentrated in the skin, which easily forms gastric persimmon stones; persimmons should not be eaten in large amounts, because persimmons contain a large amount of sugars, and eating too many is bad for the teeth; after eating persimmons, rinse the mouth, otherwise it will erode the teeth and form cavities.