Good morning,
Today, let's talk about a peculiarity of persimmons. You've probably bitten into one and it left your mouth feeling rough, as if you'd run sandpaper over your tongue. Don't worry, it's happened to all of us. Today, I'll tell you Grandma's trick to remove the astringency from persimmons at home and eat them firm and delicious, without turning them into mush.
The method is very simple. Get a pot that seals well. Place a small glass with a high-proof alcoholic beverage inside, for example, anise or orujo. Arrange the persimmons around it without letting them touch the liquid. If you like, you can lightly rub the skin with a little of the beverage, then leave them inside. Seal the pot very well and forget about it in a cool spot for a week. That's it. No ovens, no rush. Just patience.
Why it works: The astringency is caused by tannins, which are soluble and stick to saliva. The alcohol evaporates and fills the pot with its vapor. This vapor changes the shape of the tannins and prevents them from sticking to your mouth. It's like removing the hooks from Velcro. As a result, the astringency disappears, and the persimmon remains firm and with a good bite.
A couple of practical tips to make it perfect. Choose healthy, firm, unbruised pieces. Seal the container tightly so the vapor doesn't escape; this is key.
Start tasting after the fifth day with a small bite and re-seal it. If you still feel a tingle, leave them for a couple more days. When they are ready, store them out of the pot and consume them in the following days.
And now for the easy part. If you buy persimmons from Campos del Abuelo, you save yourself the whole process. We deliver them to you ready to eat, without astringency and at their perfect point.
Every morning, we check orders and go to the field to harvest on demand, which is quite unique around here. This way, the fruit goes directly from the tree to your table, with the usual care, grown by farmers who work as our grandparents did, with patience and by hand.
While we're at it, a fun fact to show off at Sunday lunch. In Valencia, we widely cultivate the Rojo Brillante variety, which is naturally astringent when firm. That's why this anise technique is a miracle cure. It transforms the tannins without softening the fruit. If you ever taste one that scratches your throat, now you know the remedy. And if you order from us, it arrives perfect, and you can forget about the whole fuss.
If you'd like to see the process live or want more consumption tips to get all the benefits from the fruit, visit our website or social media.
I'm on Instagram, TikTok, and Facebook, and you'll find me filming among the trees with my hands full of dirt and a crooked smile. I promise short videos with no fluff, because you have enough on your plate with daily life.
Thank you for supporting Spanish agriculture and for helping us sell our fruit at a fair price. We continue here, from Valencia and with colleagues from all over Spain, harvesting to your needs and with the usual enthusiasm. If, after reading this, you cure your persimmons in a pot, send me a photo. And if you eat them as they are when you open the box, I won't be mad either.
A big hug and thank you for being on the other side. We're still in the field, with a knife in our pocket and a strong desire for the persimmon to stop being a stranger in its own home.
See you next week!
