How to cheat tannins in persimmon: sweetness instead of viscosity in a few hours

They bind to the proteins of the mucous membrane, and it instantly loses lubrication. Hence the notorious feeling of "astringent" taste. But the good news is that persimmon can be “convinced” – without sugar, syrups and magic. There are three ways: freezing, a company of apples or bananas and aging in water. Everyone has their own character, their pluses and their pitfalls. We figure out which one to choose, so as not to spoil neither the fruit nor the impression of autumn.

Method one: freezing - cryotherapy for fruit

The fastest and most radical way. At a temperature of -18 ° C, ice crystals are formed in persimmon cells. They break cell membranes, and after thawing, tannins partially lose their ability to bind to saliva proteins. Patience goes away almost completely. But there is a nuance: the flesh becomes soft, almost jelly-like. If you value a dense, crispy structure, this option is not for you. But for smoothies, mashed potatoes or fillings for pie - ideal. By the way, you can freeze whole, and thaw at room temperature or in the refrigerator. The main thing is not to stay in the freezer for weeks, otherwise the taste will become watery.

The second way: apples or bananas - ethylene magic

This method is a favorite of those who want to maintain the density of the fetus. Put persimmon in a paper bag along with one to two ripe apples or bananas. These fruits secrete ethylene - the gas hormone of maturation. It triggers a chain of biochemical reactions in persimmon: soluble tannins are polymerized and cease to be “stringent”. After 2-4 days (depending on the initial maturity), persimmon will become sweeter and softer, but will retain its shape better than after the freezer. Important: the package should not be too sealed so as not to suffocate, and not too open so that ethylene does not evaporate. Ideally, a paper bag rolled up on top. And don't put persimmon and apples in the refrigerator - at low temperatures, ethylene works slower.

Way Three: Water is an old village trick

The most underrated method. Just soak the fruit in room temperature water for 10-12 hours. Tannins are water-soluble, and some of them go into water. Tolerance noticeably decreases, and the flesh becomes juicier. But here you need vigilance: if you hold persimmon in the water, it can become jelly-like and lose its taste. Optimal - 10 hours, no more. And watch the temperature: in warm water, the process is faster, but the risk of softening is higher. Some housewives change water every 3-4 hours - so the effect is milder. This method is good for varieties with dense skin, for example, “bullish heart”.

What's important to remember

Neither method requires sugar - the sweetness of persimmon opens itself as soon as the tartness goes away. No magic, just chemistry and physics. Choose a method for your goals: you want to quickly - freezer; want to preserve the texture - apples; want soft and juicy - water. And remember: if the persimmon knits even after all the manipulations, it may just be immature in the beginning - give her a couple more days in the company of a banana. Autumn is short, and good persimmon is even more so.