Unripe persimmon: how to bring to maturity, does it ripen at home

You can ripen persimmons at home in different ways. The easiest option is to put it in warm water or in the freezer. Then the fruit can be eaten within 10-12 hours. But in order for the taste and consistency to be especially pleasant, it is better to put the fruits in a bag with apples or tomatoes and wait a few days. There are other ways of ripening. People suffering from constipation and other digestive disorders should not eat unripe fruits.

Signs of unripe persimmon

Unripe fruits have a number of characteristics:

  • greenish yellowish color;
  • small size;
  • the peel is dense, strong, even with strong pressure, it does not deform;
  • the surface is smooth, no cracks;
  • if cut, you can see immature bones;
  • the flesh on the cut is light, the consistency is very dense;
  • the taste is noticeably astringent, tart, unpleasant.

Such persimmon must be allowed to ripen. Ripeness can be determined by the opposite signs - the fruits increase in size, their peel softens, the taste becomes soft, does not knit. The color changes to orange, "pumpkin", and the tail becomes dry and dark.

Is it possible to eat unripe persimmons

Unripe persimmon is undesirable because it has an astringent taste (due to the high content of tannins) and a fixing effect. At the same time, tannins serve as a protective agent - because of them, animals do not eat unripe persimmon, allowing it to ripen.

Unripe fruits are categorically contraindicated for the elderly, as well as for patients with chronic digestive diseases, a tendency to constipation. The ban group includes pregnant and lactating women. And children under two years old should not be given this fruit even in ripe form.

If you eat several unripe fruits, different symptoms may appear:

  • feeling of heaviness in the stomach;
  • colic in the intestines;
  • exacerbation of chronic diseases - gastritis, colitis and others;
  • upset digestion.
Attention! If you eat too much green persimmon that hasn't matured enough, a lump can form in your stomach.

In extreme cases, you will have to seek emergency medical help - similar situations are observed in real medical practice.

Unripe persimmon should not be consumed - it must be allowed to ripen

Does the green persimmon ripen in the future

The fruits may well ripen on their own. To do this, they are placed in a cool place at a temperature of 0-2 degrees, for example, on the bottom shelf of the refrigerator. She can mature at room temperature. Therefore, if you pick a green persimmon, it will ripen, lying in a basket next to other fruits. To do this, wrap it in a plastic bag. But the process will be rather slow. There are several ways to speed it up.

How to ripen an unripe persimmon

You can ripen green persimmons at home both naturally and using other means, for example, warm water or a solution of lime.

Natural way

Persimmons of all varieties do not have good keeping quality and transportability. Therefore, these fruits are harvested still green and allowed to ripen on the way, as well as during storage in the store. On the shelves, semi-ripe or even green fruits are often found.

They can also be purchased and left to mature naturally:

  1. Place in the refrigerator on the lower shelf and let sit for a few days.
  2. Leave at room temperature in a well ventilated area.
Advice! Ripe fruits are best removed in a dark place - they can be left at room temperature or moved to the refrigerator. Then the fruit can be stored for 1.5–2 months.

Warm water

You can get rid of the unpleasant astringent taste by holding the fruits in warm water (37–40 degrees, your hands should be a little hot). Persimmons are put to ripen in a basin, poured with warm water and left for 10-12 hours. This is one of the easiest and fastest ways.

Advice! To understand whether the fruits are ripe or not, just click on the surface.

If the skin has softened, the ripening processes are already underway. As soon as the fruits change color, they can be eaten.

You can ripen a persimmon quickly enough by putting it in warm water overnight.


To speed up the process, you can take a needle, disinfect it in ethyl alcohol, vodka, or another strong alcoholic beverage. Then make several punctures in the peel and leave to lie down for several days at room temperature. Alcohol in this method is needed only as an antiseptic - the ripening process will proceed precisely due to damage to the peel.

There is another way: finely chop the unripe fruit into pieces and put them in a container where there used to be alcohol (only the smell should remain, no liquid). Seal with a lid and let stand for a week at room temperature. You should not be afraid of the smell of alcohol - it will evaporate (for this you need to open the lid and just put the pieces of the already ripe pulp on the table).


The freezer will also help to ripen the fruit. They are washed, dried thoroughly and placed in a chamber for 10-12 hours. Then taken out and thawed at room temperature. The advantage of this method is its simplicity and speed. But when freezing and thawing, persimmon fibers are destroyed. As a result, the consistency becomes very soft, mushy. Therefore, such fruits are not served on the table - they are eaten immediately.

Using other fruits

Another effective way to help the fruit ripen is to hold it in a bag along with any apples (green, yellow, red) or tomatoes. These fruits give off the gaseous substance ethylene (C2H4), which allows the persimmon to ripen in 3-4 days. The method is convenient not only for its simplicity, but also because it allows even completely green fruits to ripen.

If you put a green persimmon in a bag of apples and leave it at room temperature, it will ripen in 3-4 days

Advice! Another method is to place the fruit, along with bunches of bananas, in cardboard boxes.

The top can be covered with foil or bags, but not airtight. Ripening also lasts 3-4 days.

Lime solution

If there is slaked lime, you need to take half a glass of powder (100 g or 5 tablespoons) and dissolve in 1 liter of water at room temperature. Mix thoroughly and put fruit in it. Leave on for 2-3 days (maximum for a week).

Which way to choose

Among the described methods that allow persimmons to ripen, you can choose any option. But if you need the process to start as soon as possible, it is better to put the fruits in the refrigerator or warm water. For ripening, 10-12 hours are enough. For example, you can put it at night and eat the fruit in the morning. Moreover, if you use warm water, the fruits do not even have to be thawed.

However, fast-track methods are not the best option when it comes to flavor intensity. Therefore, if you have time, it is better to put the fruits in a tight bag with tomatoes or apples. They need to be allowed to ripen within 3-5 days, but the taste of such fruits will pleasantly surprise. In addition, they will retain their normal consistency and will not turn into gruel.

How to choose the right persimmon

Choosing a ripe and juicy persimmon is quite simple. Ripeness can be determined by external signs:

  • color - rich orange or light brown;
  • the surface is soft, and from all sides: if you press, there will be a dent that will not be restored;
  • tails are dark, dryish;
  • the peduncle is brown;
  • the surface is smooth, there are no cracks (but small brown-gray stripes are allowed).

It is impossible to determine maturity by smell, since this fruit does not give a special aroma.

Ripe persimmon is soft, has a bright orange color

Advice! You can also focus on the timing of ripening.

The collection time for persimmons is from late October to early December.

If the fruit was delivered in September, most likely they are not ripe. Better to wait for the main harvest wave.


You can ripen persimmons at home in the freezer, lime solution, in a bag with other fruits. Often, the fruits are simply left in the refrigerator and stored on the bottom shelf. This is a slow ripening method, since metabolic processes are better at room temperature. Therefore, it is recommended to purchase ripe or nearly ripe fruits. Unripe persimmons should not be eaten. It is highly knit and gives little or no taste. It is left to ripen, and then used fresh or for harvesting.

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