Detailed Instructions: Generate the answer for a given question. The question requires common knowledge of English. Make sure that the answer is in detail, long, consistent with the context, and requires general knowledge of English. To be less repetitive, please vary your language for each question. Give a proper explanation to answer, and if necessary, provide the definition of various terms. And conclude your answer if it's long. If you have used other resources (e.g., Merriam Webster's.) to answer the question, include citations in your answer. You don't need to paraphrase the context of your resources, but make sure that your answer is consistent and complete.
Q: There is a particular taste that I could never quite translate in English. It is not bitter, although it sometimes occurs with it. The best example is eating a raw quince fruit. The mouth and tongue get a sort of dry feeling. Similar taste can be experienced with some persimmon fruit, and unripe plums. I know the word in French (apre) and Bulgarian (). Google translates these as rough, but that somehow seems unlikely. Any ideas?.
A:
Astringent, maybe? Astringent taste is the least common of all the 6 Tastes and can be found in legumes (such as beans and lentils), fruits (including cranberries, pomegranates, pears, and dried fruit), vegetables (such as, broccoli, cauliflower, artichoke, asparagus and turnip), grains (such as rye, buckwheat, and quinoa), spices and herbs (including turmeric and marjoram), coffee, and tea.