Now we go to point two since I see that people want to know how to remove the astringency of persimmon to eat them as persimmon or apple hard .
There are several ways to eliminate astringency (tannins) in the persimmon:
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One of them is used by professionals using CO2 (carbon dioxide given) or N2 (dinitrogen), this method we will overlook because we need cameras with controlled atmosphere, although once I saw a Spanish do so using a barrel plastic and a gas cylinder used to make the foam in beer taps (but as we all have friends with a bar that let’s your best bottle forget this method).
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Now we go to the second method is the method we use fans in Spain for ease (I have to comment that the photos are not mine, but I have caught a forum for Spain and this time the astringency was eliminated about Hachiya persimmon)
We collect the fruit of the tree, keep in mind that the fruit must be picked when it is still hard but next to mature.
then we need a pot to put the persimmon inside
below we introduce into the pot receptacles with some high-grade alcohol, how much higher the graduation of alcohol before will be ready the persimmon, can use whiskey, cognac, brandy, rum, gin or any other drink senior.
then place a box fruit inverted to prevent spillage alcohol and the persimmon not touch the liquid.
and persimmon are placed with flower looking down.
after we cover the pot
and put duct tape around the lid of the pot to prevent air or go outside alcohol vapors
past 3 or 4 days alcohol vapors have been removed from our persimmon tannin and then there will be astringent and can eat them like an apple.
sorry if a word or phrase is incorrect, sometimes the google translator translates badly.
Remember that the persimmon have to pick them up the tree when they are next to mature but still hard (during the process, they will add a point of maturity and are going to get a little soft, so you have to cojerlos when you already have everything is it so sugar but still very hard).