If peeled persimmon is astringent, you can put it under the sun for a period of time, or put it in a cool and ventilated place indoors, or add sugar to cover up its astringency. Persimmon is rich in vitamin A, calcium and iron. It can be used to make persimmon cakes, persimmon wine, persimmon vinegar, persimmon powder and so on.
If we find that the peeled persimmon tastes astringent, we can not rush to discard it, but put it under the sun for a period of time. Usually, its astringency will disappear after a few days.
Or we can directly put it in a cool and ventilated place indoors, so that the astringency of persimmon will be eliminated naturally in a few days. In addition, we can also try to cover up the astringency by adding some sugar to the persimmon.
Persimmon contains rich nutrients such as vitamin A, calcium and iron. In addition to eating directly, it can also be used to process many items, such as persimmon, persimmon wine, persimmon vinegar, persimmon powder, persimmon jam and so on.