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!!
Recommended by Food52
7 Comments
Susan g brings up a great point -- the Fuyu-looking round ones shouldn't have been so unpleasant, so it would be interesting to hear if others were feeling your pain. What a bummer!