Best Vegan Persimmon Recipes - Vegan Yack Attack (2024)

FAQs

How do you get the astringency taste out of persimmons? ›

Ethanol treatment is a method of reducing astringency in persimmon by spraying the fruit with a 30% to 40% ethanol solution or by packing the fruit in a sealed container with ethanol or sake vapors for 10 to 14 days at 50°F to 59°F (10°C to 15°C) (Figure 10).

Persimmons may cause allergies in some people. Additionally, excessive consumption of persimmons can also lead to intestinal blockages, diarrhoea, vomiting, and other types of stomach related problems. Therefore, it is best to eat only one persimmon in a day.

There are several other methods of curing: soaking in vinegar or immersing in boiling water and letting stand for 12 hours. 'Hachiya' fruits kept in warm water –104º F (40º C)–for 24 hours will be firm and non-astringent 2 days after treatment.

One way to minimize the dry mouth sensation is to select ripe persimmons. Ripe persimmons have a softer texture and a milder flavor. Fuyu persimmons can be enjoyed while they are still firm, but for Hachiya persimmons, it is crucial to wait until they are fully ripe and have a jelly-like consistency.

Persimmons contain tannins, a type of plant compound that can make your mouth feel dry, chalky, or puckered. Unripe persimmons have a high tannin content, leading to this sensation. Fully ripe persimmons have fewer tannins, resulting in a sweeter taste and less mouth discomfort.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

A head-to-head comparison of the two fruits by an international group of researchers found persimmons contain significantly higher concentrations of dietary fiber, minerals and phenolic compounds - all instrumental in fighting atherosclerosis, a leading cause of heart disease, heart attacks and stroke.

The sugar content in persimmon flesh, and thus its sweetness, is higher than in apples, peaches, oranges and pears, amounting to 12.5 g/100 g. The most common sugars are glucose and fructose (Smrke, 2019).

"Eating persimmons with an empty stomach or eating an excessive amount of raw persimmons is likely to result in a stone. Because persimmons contain tannic acid and pectin, which can work with gastric acid to form into a lump of unequal size and become a gastric stone if not discharged."

A mixture of triclopyr ester (trade names: Remedy Ultra, Clear Pasture, Triclopyr R&P, and Triclopyr 4EC) and diesel fuel oil is very effective for this method. Diesel acts as a coating agent to ensure that the herbicide covers the plant and is absorbed well.

Why does my persimmon taste bad? ›

Unripe persimmons contain tannins, which coagulate proteins and make the mouth pucker. In unripe fruit, this acts as a defense mechanism to prevent animals from eating it while the seeds inside are maturing, Mirabello explained.

Before they've reached peak ripeness, Hachiyas will have a virtually inedible, chalky taste. To avoid this unpleasant surprise, make sure you allow Hachiyas to ripen until they're soft and about to burst. This ensures the tannins will have dissipated, and you'll have a sweet, smooth persimmon on your hands.

The fruit is easily chewable and has a delicious flavour, but it is not recommended for diabetics, obese and sufferers of gastroduodenal ulcer. Persimmons have a creamy and sweet pulp and have laxative, diuretic and hepatoprotective.

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

Astringency is a mouthfeel associated with tannins, and is commonly found in tea, young red wine, really hoppy beers, especially dry hopped brews, and grainy and unbalanced beers. Tea astringency can be rectified with milk. Wine astringency can be reduced with egg white finings.

Before they've reached peak ripeness, Hachiyas will have a virtually inedible, chalky taste. To avoid this unpleasant surprise, make sure you allow Hachiyas to ripen until they're soft and about to burst. This ensures the tannins will have dissipated, and you'll have a sweet, smooth persimmon on your hands.

The most popular is the Hachiya persimmon. Non-astringent persimmons may be eaten while hard or after they soften. Astringent persimmons should only be eaten after they have fully ripened, turning soft and deep in color. Persimmons are loaded with vitamins, minerals, antioxidants, and fiber.