How to eat frozen persimmons without being astringent

After thawing, frozen persimmons are usually not astringent when consumed directly. The astringency mainly comes from the high content of tannic acid in unripe persimmons. The freezing process can damage cell structure, converting tannic acid into insoluble substances, thereby reducing astringency. If there is still a slight astringency, it can be accelerated by soaking in warm water or storing together with apples.

Frozen persimmons have a soft texture after thawing, making them suitable for making persimmon puree, jam, or adding to yogurt for consumption. Tannic acid activity decreases in low-temperature environments, and the sweetness of frozen persimmons is more pronounced. However, it is important to consume them as soon as possible after thawing to avoid spoilage. After freezing persimmon slices, they can be directly consumed as ice cream or crushed into smoothies, which can retain nutrients and avoid astringency. Some varieties of persimmons may have a slight astringency residue after freezing, which may be related to insufficient fruit maturity or freezing time. In such cases, persimmons can be soaked in water at around 40 degrees Celsius for 12 hours to promote the decomposition of tannic acid. Frozen persimmons can also be stored in sealed containers with ethylene releasing fruits such as bananas and kiwis, utilizing their natural ripening effect to further reduce tannin content.

It is recommended to choose fully ripe fruits for freezing when consuming frozen persimmons, and avoid consuming large amounts on an empty stomach to prevent tannic acid from stimulating the gastrointestinal tract. Persimmons contain a lot of pectin and tannins, and should not be eaten with high protein foods. It is advisable for the elderly and children to consume 1-2 per day. If there is still a noticeable astringency or a contracted sensation in the oral mucosa after thawing, the persimmon should be stopped from consumption and checked for mold growth.