Persimmon contains a lot of vitamins and is very useful for the human body. Personally, I do, I'm sure like many others, like the taste of this fruit (persimmon is a berry), except for one aspect, persimmon is very "knitting" in the mouth. I think everyone who has ever tried this fruit, understand me perfectly. Today I decided to tell his readers about some effective ways how to remove the "knitting" a taste of persimmon. All methods tested by me, after the application of any of them, the taste of this fruit is changing for the better!
The fact that the "binder" taste disappears from the persimmon, when it is fully ripe, that is, we need to help her do it.
1. To "astringent" flavor disappeared persimmons put in a bag with an apple or tomato, wrap it and leave for 1-2 days. During this time, persimmons ripen and by "viscosity" will be over in the mouth.
2. The second method is also quite simple,
just put "knitting" persimmon in the freezer for 8-10 hours. Then give it a couple of hours "warm" at room temperature. Taste change for the better! (Scroll to the right photo)3. Pierces persimmon needle or toothpick soaked in alcohol, or use a disposable syringe. Then leave to ripen the berries in the refrigerator 1-2 days. After this time, "viscosity" go away. (Scroll to the right photo)
4. Just leave a persimmon in warm water for 10-12 hours. But there is one problem, which is that keep the water warm for 12 hours is problematic, it is necessary every half hour to change the water. All of these methods I experienced personally, and after each of them, "Viscosity" disappeared and taste persimmon has changed for the better. For myself, I opted for a freeze, because I thought he was the most convenient and effective. If you did not know about such methods of disposal of the Persimmon "viscosity" - Like place and of course, if you are not yet subscribed, subscribe to the channel!