Tying up persimmons outside so they'll ripen faster.
For those who aren't familiar with them, persimmons taste like pure hate until they're basically nearly rotten. So if you harvest them from a tree, it's generally a good idea to leave them exposed for a little bit to let them mature a bit.
Tying up persimmons outside so they'll ripen faster.
For those who aren't familiar with them, persimmons taste like pure hate until they're basically nearly rotten. So if you harvest them from a tree, it's generally a good idea to leave them exposed for a little bit to let them mature a bit.
Considering that I've never seen anyone doing this where I live, I'd suppose that's the reason why I've always hated persimmons (the things you learn in Danbooru!).
Considering that I've never seen anyone doing this where I live, I'd suppose that's the reason why I've always hated persimmons (the things you learn in Danbooru!).
Essentially, the rule of thumb is "don't eat them until they're squishy." Then they have a sort of spicy taste. Kind of like cinnamon. Although it's really hard to describe without saying "they taste like persimmons."
Essentially, the rule of thumb is "don't eat them until they're squishy." Then they have a sort of spicy taste. Kind of like cinnamon. Although it's really hard to describe without saying "they taste like persimmons."
Interesting. The persimmons I had not long ago weren't like that at all; they were tomato-shaped and were quite sweet and mild while still firm. A quick bit of research shows they were the non-astringent type, probably Jirō or Fuyū.
Interesting. The persimmons I had not long ago weren't like that at all; they were tomato-shaped and were quite sweet and mild while still firm. A quick bit of research shows they were the non-astringent type, probably Jirō or Fuyū.
Ah, I'm only familiar with the astringent type, then. I work in a garden that grows them and it gives me great amusement to see guests who defy the "please do not pick the fruit" signs.
