Post by madyaas on Nov 2, 2007 16:04:43 GMT -5
November is the time of year when persimmons, both astringent and non astringent cultivars start showing up in markets. I found both Hachiya and Fuyu persimmons, but decided to go with Hachiya because I prefer their rich, jelly-like flesh, rather than the very light, but crisp flesh of the Fuyu.
As anyone who's bitten into a piece of an astringent variety before fully ripe knows, unless its ripened all the way it's not at all a pleasant experience. I remember one fruit I had, it was mostly ripened, but near the ends there were obvious unripe spots. It was like someone stuffed my mouth with cotton.
There are several techniques to destroy the astringency:
- Natural ripening
- Bletting
- Alcohol treatment
- CO2
The most viable methods for individuals is to let them ripen naturally, bletting, or alcohol.
Bletting refers to freezing the fruit, which causes a reaction destroying the tannins. The most common fruit this is always applied to is the Medlar. Medlars are hard as rocks until frosted, after which they soften and become edible. With persimmons, it causes astringent varieties to soften and become edible.
The alcohol treatment can be done using a high proof alcohol. Vodka leaves no flavor, but provides the ethanol fumes. You need 30 - 45% ethanol fumes.
According to: www.extento.hawaii.edu/kbase/crop/crops/i_persim.htm
In one example of an alcohol method, about 30 lb (13.6 kg) of fruit is treated with 5 oz to 7 oz (148-207 ml) of ethyl alcohol, sealed for three days, then removed and held at room temperature for several days until edible (Kitagawa and Glucina, 1984). The liquid alcohol need not contact the fruit.
I am actually trying this method. to see how well it works compared to letting them sit. I've heard from others that bletting can cause separation of flesh and juice and affect texture. My method is a paper towel soaked in vodka, put into a small plastic container, and left to sit for three days. I'll see how it turns out and which method is faster.
For CO2 treatment:
With the carbon dioxide method, about 60 lb (27.2 kg) of fruit is enclosed with a 1.25 lb (0.6-kg) block of dry ice and kept sealed for two to three days. The dry ice should not contact the fruit. After curing, the flesh of 'Maru' fruits may contain brown spotting, which is a normal result of tannin breakdown
After curing, the fruit can be peeled and then dried, or processed into pulp and frozen. Out of season, dried persimmon is the usual form.
Interesting Trivia:
- Persimmons are essentially subtropical and tropical species, Of course, many are cold hardy, but the family tends to stay within the lower latitudes (just as the south eastern US Pawpaw belongs to the Annona family, most of which are also subtropical and tropical)
- Ebony is a species of persimmon (Diospyros ebenum)
- Chocolate Sapote are Diospyros digyna. The skin is green with white flesh that turns black upon ripening.
- Diospyros kaki is the persimmon cultivated in East Asia.
- Diospyros lotus is the date plum. Said to be the lotus of the lotus eaters of the Odyssey
- D. kaki leaves can be used to make a tea.
- Raw fruit can be used to treat constipation and hemorrhoids, and to stop bleeding (as the stringency can close off cut capilaries)
As anyone who's bitten into a piece of an astringent variety before fully ripe knows, unless its ripened all the way it's not at all a pleasant experience. I remember one fruit I had, it was mostly ripened, but near the ends there were obvious unripe spots. It was like someone stuffed my mouth with cotton.
There are several techniques to destroy the astringency:
- Natural ripening
- Bletting
- Alcohol treatment
- CO2
The most viable methods for individuals is to let them ripen naturally, bletting, or alcohol.
Bletting refers to freezing the fruit, which causes a reaction destroying the tannins. The most common fruit this is always applied to is the Medlar. Medlars are hard as rocks until frosted, after which they soften and become edible. With persimmons, it causes astringent varieties to soften and become edible.
The alcohol treatment can be done using a high proof alcohol. Vodka leaves no flavor, but provides the ethanol fumes. You need 30 - 45% ethanol fumes.
According to: www.extento.hawaii.edu/kbase/crop/crops/i_persim.htm
In one example of an alcohol method, about 30 lb (13.6 kg) of fruit is treated with 5 oz to 7 oz (148-207 ml) of ethyl alcohol, sealed for three days, then removed and held at room temperature for several days until edible (Kitagawa and Glucina, 1984). The liquid alcohol need not contact the fruit.
I am actually trying this method. to see how well it works compared to letting them sit. I've heard from others that bletting can cause separation of flesh and juice and affect texture. My method is a paper towel soaked in vodka, put into a small plastic container, and left to sit for three days. I'll see how it turns out and which method is faster.
For CO2 treatment:
With the carbon dioxide method, about 60 lb (27.2 kg) of fruit is enclosed with a 1.25 lb (0.6-kg) block of dry ice and kept sealed for two to three days. The dry ice should not contact the fruit. After curing, the flesh of 'Maru' fruits may contain brown spotting, which is a normal result of tannin breakdown
After curing, the fruit can be peeled and then dried, or processed into pulp and frozen. Out of season, dried persimmon is the usual form.
Interesting Trivia:
- Persimmons are essentially subtropical and tropical species, Of course, many are cold hardy, but the family tends to stay within the lower latitudes (just as the south eastern US Pawpaw belongs to the Annona family, most of which are also subtropical and tropical)
- Ebony is a species of persimmon (Diospyros ebenum)
- Chocolate Sapote are Diospyros digyna. The skin is green with white flesh that turns black upon ripening.
- Diospyros kaki is the persimmon cultivated in East Asia.
- Diospyros lotus is the date plum. Said to be the lotus of the lotus eaters of the Odyssey
- D. kaki leaves can be used to make a tea.
- Raw fruit can be used to treat constipation and hemorrhoids, and to stop bleeding (as the stringency can close off cut capilaries)