The persimmon jam makes my tongue dry
I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program.
The jam is delicious, but, after several seconds in the mouth, it gives a very unpleasant feeling that the tongue and the entire mouth becomes dry.
What happened to the jam? Is there a way to rescue it?
Best Answer
It sounds like the persimmons (or one of the persimmons) were not quite ripe enough.
When you eat an unripe astringent persimmon (American or Asian) the mouth immediately draws up. Sometimes you'll get a hint of sweetness (if it is near-ripe) but the mouth-feel is immediate. Tannins in persimmons make your tongue, cheeks, and gums feel as though you're chewing on a cross between aspirin, alum, and chalk. Your tongue almost feels like a fine sandpaper. Judging the Ripeness of Persimmons
Unfortunately, I think that specific batch of jam can't be salvaged -- I don't know any way to "ripen" a persimmon if it's already been cooked into something. Next time you try this, taste a small bit of each fruit first to see if they're ripe enough.
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Quick Answer about "The persimmon jam makes my tongue dry"
What Causes That Fuzzy, Dry Mouth Feeling? This odd feeling is due to the proanthocyanidins, commonly known as tannins, that exist in the unripe fruit. Tannins are astringent, so when you take a bite of an unripe persimmon your mouth will feel very dry.Do persimmons make your tongue numb?
The persimmon is a unique fruit, often described as astringent or tannic, and it can be a pucker-inducing experience if you bite into one that has not fully ripened. Seriously, an unripe persimmon will make your mouth numb, it is so potently drying and bitter.Why does a persimmon taste chalky?
The astringent persimmon or Hachiya tastes chalky. This is because of the high levels of tannins in them. This divulges a bitter taste to the fruit. Eating the fruit unripe will only give you a bitter taste.How do you remove tannins from persimmons?
There are several other methods of curing: soaking in vinegar or immersing in boiling water and letting stand for 12 hours. 'Hachiya' fruits kept in warm water \u2013104\xba F (40\xba C)\u2013for 24 hours will be firm and non-astringent 2 days after treatment.Is persimmon skin toxic?
And I have heard that the skin of a persimmon should not be eaten. Is it poisonous? A: There is nothing poisonous about a persimmon (Diospyros kaki), a fruit that originated in China. About 500 varieties are grown in the United States, but the plump, deep-orange, acorn-shaped Hachiya is cultivated most abundantly.Why Persimmons Make Your Mouth Dry
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