Why Persimmons Cause Puckering
You’ve probably experienced that unpleasant astringent sensation in your mouth at least once when eating persimmons. This effect is caused by tannins – astringent substances in the fruit. When they come into contact with the mucous membrane of the oral cavity, they interact with proteins in cell membranes, coagulating them and forming a constricting film. This results in the astringent sensation.
But this is not a reason to avoid eating persimmons. You can easily avoid these unpleasant sensations.
What to Do if Persimmons Are Astringent
Tannins break down easily at high and low temperatures. Therefore, you can put persimmons in the freezer for a few hours or, conversely, place them in hot water.
The amount of tannins decreases as the fruits ripen. So, almost always, young fruits cause mouth puckering. To help them ripen faster, you can place them in a container with apples. These fruits actively release ethylene, thereby promoting the ripening of neighboring fruits.
Tannins break down easily at high and low temperatures. Therefore, you can put persimmons in the freezer for a few hours or, conversely, place them in hot water.
Which Persimmons Are Not Astringent: Varieties and How to Choose
The easiest option is to buy varieties with lower tannin content; their fruits don’t cause puckering even when firm. These primarily include Jiro, Sharon (apple persimmon), Fuyu, and “20th Century” varieties. Varieties such as Hachiya (bull’s heart or tomato-shaped) and Seedless, on the contrary, are always astringent.
Hiakume, more commonly known as “Korolek” (King persimmon), belongs to variable varieties. Depending on pollination and the presence of seeds, its fruits can be either astringent or not.
Hiakume, more commonly known as “Korolek” (King persimmon), belongs to variable varieties. Depending on pollination and the presence of seeds, its fruits can be either astringent or not.
Fruits with small dark spots near the “tip,” at the crown, developed from unpollinated flowers. They have no seeds inside and are more astringent. Round patterns at the bottom around the center indicate that the fruit contains seeds. This means it will only be astringent when unripe. Once it ripens, the unpleasant effect will disappear.
But even if you get a persimmon that causes mouth puckering, don’t rush to freeze it. Japanese scientists have long proven that fruits with a slightly astringent taste are beneficial in treating oncological diseases. And tests conducted in September of this year by a research group at Nara Medical University in western Japan showed that tannins reduce the risk of coronavirus infection.
