Why Do Some Persimmons Taste Astringent?

Some persimmons can be eaten as soon as they are ripe. However, there is another kind of persimmon that tastes astringent. This kind of persimmon contains tannic acid. When you peel the persimmon with an iron knife, you will find the cut turns dark brown. This is caused by the tannic acid. If you take a bite, your mouth will feel puckery. Persimmons like this should be eaten after the acid has been removed. To eliminate the puckery taste is quite simple--put the persimmons in a rice container and seal it. After a few days you can eat them. Another way is to put them in water at 40°to 50℃ and cover the water container and leave it for only one day; or you may lay persimmons in an empty jar and sprinkle some spirit on them and jar for two or three days.