North American Fruit Explorers mailing list at ibiblio

["lostman_amiga" <lostman_amiga@yahoo.com>]

I have read about a number of ways to make tannins insoluable or 
force the ripining of persimmons (freezing, drying, cooking, 
etheline gas, etc.)

But I was wondering if these methods work for other astringent 
fruits as well? 


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