Best Vegan Persimmon Recipes - Vegan Yack Attack (2024)

FAQs

How to remove bitterness from persimmons? ›

The only ways to reduce tannins in persimmons are to allow/force them to ripen or to make the final product acidic. To address the latter point first, bitter persimmons will naturally become vinegar. During that process, they ferment to alcohol in which the tannins remain.

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.

Sapwell says persimmons marry well with seafood and cured meats like prosciutto. They also work with vanilla, spices and cream. “I like to use persimmon in dishes where they can be the star because it opens people's minds up to the fruit, when it's the showstopper ingredient.”

Dry Ice Treatment

This method involves storing the persimmons with dry ice, which combines generation of CO₂ with cold temperatures. This method can reduce astringency and soluble tannin content, but it may also affect the color and quality of the fruit.

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.

If you accidentally bite into an unripe banana or persimmon, the drying and puckering feeling on your tongue and oral cavity is astringency. Astringency is a frequent sensory experience that can be caused by consumption of various food and beverages, including unripe fruit, nut skin, tea, and red wine (Figure 1).

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.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

Should I refrigerate persimmons? ›

It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.

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.

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.

A: One way is to put persimmons in a bag with a ripe banana or apple.

The mechanism of this alteration has been studied in depth, and the oxidation of tannins has been reported as a key process. Other factors frequently associated with internal browning is storage under controlled or modified atmospheres; in this case the flesh browning occurs mainly in the flesh of the fruit.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

Persimmons fall into two categories, astringent and non-astringent. Astringent is the word used to describe the bitter taste of the tannins in the unripe fruit which causes a mouth-puckering sensation. Astringent persimmons produce this taste until they are completely ripe.