astringency???

ronak_91507

i am curious to find out how to counter astringency of a fruit. my research on various sites tells me to counter it with a fat/ oil to balance it out. but what if it is a fruit like a persimmon, hachiya to be precise. how would it be best to use it raw and or cooked.

thanks

bchavannes

amazing book! I remember that chapter vividly. his technique stems from the japanese tradition of ripening persimmon in sake barrels. Once he discovered it was the air tight environment that sped up the ripening of the fruit he developed the saran wrap technique. AMAZING BOOK!