[NAFEX] questions about [American] persimmons

Jwlehman at aol.com Jwlehman at aol.com
Thu Oct 16 21:22:01 EDT 2008


In a message dated 10/16/2008 4:51:53 PM Eastern Daylight Time, 
r.fred.bruns at gmail.com writes:

> I wonder if ripe persimmons contain a substance that dissolves the fuzzy 
> stuff that the unripe ones precipitate out.  

Hi Fred,

Jim Claypool always said eating a ripe persimmon will clear the palate of 
astringency. It takes a minute but works. 

Actually the astringency doesn't dissolve, rather becomes insoluble when 
ripe. When insoluble it doesn't dissolve in the mouth, avoiding the "drawing the 
mouth awrie with much torment."  Thus was the description of an unripe 
persimmon by Caption John Smith of the Jamestown Colony.   

Jerry


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