Why do I get a weird feeling in my mouth after eating persimmons?

November 30, 2025 •

3 min read

Approximately 76% of people who try an unripe astringent persimmon report an immediate, unpleasant, and memorable mouthfeel. This strange and often described 'chalky' or 'furry' sensation is the reason many ask, "Why do I get a weird feeling in my mouth after eating persimmons?" and it comes down to a natural compound called tannins.

Quick Summary

The strange feeling in your mouth after eating persimmons is caused by high levels of soluble tannins found in unripe or astringent varieties. These tannins bind with proteins in your saliva, causing them to clump together and create a dry, puckering sensation. This astringent effect diminishes as the fruit ripens and tannins become insoluble.

Key Points

Tannins are the culprit: The unpleasant, dry mouthfeel is caused by naturally occurring tannins (proanthocyanidins) in unripe persimmons.
Tannins bind with saliva: These tannins react with and bind to proteins in your saliva, causing them to clump together and create a dry, chalky sensation.
Astringent vs. non-astringent: There are two main types of persimmons; astringent varieties like 'Hachiya' must be completely soft to be edible, while non-astringent varieties like 'Fuyu' can be eaten when crisp.
Ripening removes astringency: As the fruit ripens, the soluble tannins become insoluble and no longer cause a reaction with your saliva, leaving a sweet flavor.
Accelerate ripening at home: Placing astringent persimmons in a paper bag with a banana can speed up the ripening process.
Freezing is a quick fix: For astringent types, freezing them will also remove the mouthfeel by converting soluble tannins to an insoluble form.
The effect is temporary: If you accidentally eat an unripe persimmon, the chalky feeling will fade naturally over a short period of time.

The Scientific Culprit: Tannins and Astringency

The unique mouthfeel of an unripe persimmon isn't a sign of a bad fruit, but a clever defense mechanism developed by nature. The chemical compounds responsible for this sensation are known as tannins, or proanthocyanidins. Found naturally in many plants, tannins serve as a deterrent to animals that might try to eat the fruit before it is ripe.

The Chemistry of the "Chalky" Feeling

When you bite into an unripe or astringent persimmon, the high concentration of soluble tannins is released. These tannins quickly bind to and coagulate with the proteins in your saliva. The result is a reduced lubricity in the mouth, causing a dry, rough, and fuzzy sensation. It's the same astringent feeling you might experience from over-steeped tea or a tannic red wine, but much more pronounced. As the fruit fully ripens, these tannins become insoluble, which means they are no longer able to bind with your saliva. This is why a perfectly ripe persimmon is sweet, juicy, and non-astringent.

Astringent vs. Non-Astringent Varieties

Not all persimmons will give you this reaction. Persimmon varieties are broadly categorized into two types: astringent and non-astringent. Knowing the difference is key to a pleasant eating experience.

Astringent Varieties

Characteristics: Typically heart-shaped, like the common 'Hachiya' variety.
When to eat: Must be eaten when completely ripe and soft, often with a jelly-like consistency. Eating them firm will result in a harsh, astringent mouthfeel.
How they ripen: The fruit becomes soft and sweet, and the soluble tannins convert to an insoluble form naturally over time.

Non-Astringent Varieties

Characteristics: Squat and round, resembling a tomato. The most popular example is the 'Fuyu' persimmon.
When to eat: Can be eaten while still firm and crisp, like an apple. They lose their astringency much earlier in the ripening process.
How they ripen: The tannins become insoluble earlier, allowing them to be palatable even when firm.

Comparison of Persimmon Varieties


Feature	Astringent Persimmon ('Hachiya')	Non-Astringent Persimmon ('Fuyu')
Appearance	Heart or acorn-shaped, pointed bottom	Squat, flattened bottom (like a tomato)
Ripeness for Eating	Must be very soft, jelly-like	Can be eaten firm and crisp
Tannin Level (Firm)	Very high soluble tannins	Much lower soluble tannins
Mouthfeel (Firm)	Extremely astringent, dry, chalky	Crisp, sweet, non-astringent
Ripening Process	Tannins become insoluble as it softens completely	Tannins become insoluble earlier in the process
Best Use	Baking (pulp), sauces, eaten with a spoon	Sliced in salads, eaten fresh

How to Ripen and Treat Astringent Persimmons

If you have an astringent persimmon and are too impatient to wait for it to ripen naturally, several methods can help accelerate the process and remove the unpleasant mouthfeel.

Bag with other fruit: Place the persimmon in a paper bag with a banana or apple. These fruits release ethylene gas, which is a natural plant hormone that speeds up ripening.
Freezing: Putting astringent persimmons in the freezer for 24 hours will cause the soluble tannins to polymerize and become insoluble. They can be eaten while frozen, or you can thaw them for a softer, sweeter texture.
Alcohol Vapor: Exposure to alcohol vapor can also help remove astringency. Placing persimmons with a shot of alcohol (like brandy or vodka) in a sealed container for a few days will trigger the chemical changes necessary to make them palatable.

What to Do if You've Eaten an Unripe Persimmon

If you've already experienced the surprising astringency of an unripe persimmon, don't worry—the effect is temporary. The feeling will fade over time. You can rinse your mouth with water or eat something else to help neutralize the sensation. For future encounters, simply remember to check the persimmon's variety and ripeness before biting in.

Conclusion: Patience is a Virtue

In short, the weird feeling in your mouth after eating persimmons is completely normal and is caused by the interaction of tannins in unripe fruit with your saliva. The key is understanding the two main types of persimmons and knowing when they are ready to eat. For the astringent varieties like Hachiya, patience is rewarded with a sweet, custardy treat. For the non-astringent Fuyu, you can enjoy its crisp sweetness much sooner. By following a few simple ripening tips, you can transform that surprising, mouth-puckering sensation into a delicious and enjoyable experience. For more in-depth information on persimmon types and handling, consult the University of Florida's guide on "Alleviating Astringency in Persimmon Fruit".

Frequently Asked Questions

Non-astringent varieties, most commonly the squat, tomato-shaped 'Fuyu' persimmon, can be eaten while firm and crisp, similar to an apple, without the chalky mouthfeel.

Yes, freezing an astringent persimmon is an effective way to remove its astringency. The cold temperatures cause the soluble tannins to polymerize and become insoluble.

Astringent persimmons, like the 'Hachiya' variety, contain high levels of soluble tannins and must be fully soft and ripe before eating. Non-astringent persimmons, such as 'Fuyu', have lower tannin levels and can be eaten when firm.

You can accelerate the ripening of an astringent persimmon by placing it in a paper bag with an ethylene-producing fruit, such as a ripe banana or apple, for a few days.

No, the astringent feeling from unripe persimmons is not harmful. It is a temporary sensation caused by tannins binding to saliva proteins and will dissipate over time. The only exception is if a large quantity of unripe persimmons is consumed, which can cause digestive issues.

Cooking can help break down the tannins and reduce astringency. This is why astringent varieties are often used for baked goods, where the fruit is processed and cooked to make it palatable.

For astringent varieties like 'Hachiya', a soft, almost bruised texture is the sign of full ripeness. However, if you see mold or a strong fermented smell, it is no longer good to eat.