[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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