Friday, November 6, 2015

How to make in-edible persimmons edible


Persimmons are native to China and they are a very popular autumn-winter fruit in Korea and in Japan.
High in vitamin A and C. 


However... many types of persimmons need help before they can be eaten.
                    Unripened persimmons have terrible puckery, wool-in-your-mouth, astringent sensations.

Then, how do you prepare them?



By dipping each persimmon stems in alcohol such as vodka or sho-chu and keeping them air-tight in a plastic bag or container for over a week. This will take out the astringent sensation from the fruits and make them edible and sweet.






Another way is to put some apples with the persimmons for over a week. This has the same effect as the alcohol dipping.

Apart from these two common methods, I have come across another way.

That is...to freeze the persimmon.








My experiment begins..


I put the persimmon in the freezer


24 hours later.. took a bite!!






yuk! in-edible!!

48 hours later... a little better but not edible.

In the meantime, the persimmons with apples are looking good!

Found one that was ready to eat!




RESULT:
I guess I got to give a little more time...
I should try freezing again cut into pieces without the skin.


Old wisdom always works better!!