Best Vegan Persimmon Recipes - Vegan Yack Attack (2024)

FAQs

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

Treatment with freezing temperatures is a potential method of removing astringency of persimmon, without deterioration in the fruit quality.

In Indonesia, astringency from persimmons is removed by covering it with chalk. They should be left on the tree and not picked until after a hard frost. The short, light, freeze softens and sweetens them and takes away bitterness. Don't try putting them in your freezer, you'll probably ruin them.

How many persimmons can you eat a day? A. It is better not to eat more than one persimmon or 100 g of fruit in a day. Excessive consumption of persimmons may lead to intestinal blockages, nausea, vomiting, or constipation.

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.

The process of tannin insolubilization was greatest for slowly frozen flesh. Such adhesion of soluble tannins to fragments of cell walls and plasma membranes may be a factor that reduce astringency in persimmon fruit frozen slowly during and after thawing.

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.

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.

The persimmon is a unique fruit, often described as astringent or tannic, and it can be a pucker-inducing experience if you bite into one that has not fully ripened. Seriously, an unripe persimmon will make your mouth numb, it is so potently drying and bitter.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

Why cant you eat persimmons on an empty stomach? ›

Excess in persimmons, hawthorns, tea, alcohol or food increasing gastric acidity can cause such stones," said Dr Lu Ying, director of Shanghai Yida Hospital's digestive disease department. "Eating persimmons with an empty stomach or eating an excessive amount of raw persimmons is likely to result in a stone.

Persimmon have a detoxifying effect on the liver and provide both a diuretic and laxative effect.

If the taste wasn't enough, people should steer clear of unripe persimmons because the tannins, stomach acid and indigestible plant material can form a bezoar: a hard mass that can lead to gastric obstruction and surgery.

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.

Milk or cream can also be used to counteract astringency. This is because the proteins in milk and cream bind with the tannins, reducing their astringency. For example, if you are drinking a cup of black tea that is high in tannins, you can add a splash of milk to reduce the astringency.

Firm Fuyu persimmons can be frozen for eight hours (or up to a month), which softens and preserves them. To serve, cut off the tops with a serrated knife and spoon out the sweet, custard-like frozen fruit.

Astringent persimmons can be used as a purée, in baking biscuits, cakes, breads, puddings, tarts, and in sauces. My perennial favourite is a simple tart of sour cream pastry topped with mascarpone, or crème fraiche and ripe persimmon pulp.