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!!
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!
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!!