Experiment with Persimmons/柿で実験

Japanese Food
Nearly three weeks have passed since I started to remove astringency from persimmons.  The persimmons are now very soft.
I peeled three of them, put in a pot, added 2 tbsp sugar, and put on the stove.  I didn’t have to mash them.
The persimmons turned into a pulp in less than one minute.
Not bad.  I later added some lemon juice, but I found it was better without lemon juice.

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