Astringent and non-astringent are the two main types of persimmons. While non-astringent ones can be savoured while still firm, astringent types must be completely ripe before being consumed.

The persimmon puree should be from the Hachiya persimmon variety. Ripen them faster by placing them in a brown paper bag, along with an apple. The persimmons should ripen within 3 to 4 days.

Additionally, the diversity of persimmon varieties, including both astringent and non-astringent types, has been studied to understand their quality and health benefits better. Research indicates ...