North American Fruit Explorers mailing list at ibiblio

[Jwlehman@aol.com]

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