How can I get rid of the awful, bitter, tongue-enveloping taste of my persimmons?
I've cooked them and eaten them raw, have both large and small varieties, have tried them firm and quite ripe. They taste great initially, but the aftermath is terrible. I can't really find much in the way of reasoning for this... off to get my Harold McGee book off the shelf, but does anyone know how to remedy this? Thanks!!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.