Assertion: persimmon's fruit | /r/HasProperty | astringent
Facets:
value: very
type: DEGREE
value: until ripe
type: TEMPORAL
value: before then[k].
type: TEMPORAL
value: strongly
type: DEGREE
value: until soft-ripe
type: OTHER
value: except for such varieties as fuyu
type: OTHER
value: at this late date
type: TEMPORAL
Source sentences:
text: The native American Persimmon is also an astringent fruit and is usually harvested after leaf fall.
text: The acorn-shaped fruit of a Hachiya persimmon tree is another astringent one.
text: Depending on variety, persimmon trees can produce astringent or non-astringent fruit.
text: The native American Persimmon is also an astringent fruit and is usually harvested after leaf fall.
text: Except for such varieties as Fuyu, the fruit tends to be highly astringent until soft-ripe.
text: The unripe fruit is extremely astringent.
text: Maru' has somewhat brittle branches, and the fruit is astringent, maturing about three weeks earlier than 'Fuyu'. '
text: The fruit of an American persimmon tree is astringent and must be quite soft before it’s considered ripe.
text: Unripe fruit is astringent and is best after it's soft and fully ripe in fall.
text: The fruit is crunchy when ripe and is non-astringent.
text: The fruit from the 'Nikita's Gift' hybrid persimmon tree is astringent until it is fully ripe much like one of the parents, the American persimmon, Diospyrous virginiana; and the ripe stage color is orange-red and very sweet, a genetic inheritance from the Oriental persimmon parentage Diospyrous kaki.
text: Two types of persimmon trees, one native to the United States and another native to the Mediterranean, produce fruit that is so astringent when fresh it cannot be eaten.
text: The fruit is small and so astringent that it cannot be eaten until after it is exposed to a hard frost.
text: Fruit is astringent until fully ripe and soft.
text: The fruit is non-astringent.
text: Unripe fruit is very astringent, while the ripe fruit is very sweet and jelly-like in consistency with a slightly spicy flavor.
text: Fruit is astringent until ripe.
text: The unripe fruit is extremely astringent.
text: Paul Hamel and Mary Chiltoskey, authors of Cherokee plants and their uses—a 400 year history, found that the Cherokee used the fruit, which is highly astringent before it is fully ripened, to treat mouth sores and hemorrhoids; and chewed the bark to alleviate heartburn.
text: This fruit is quite different from the cultivated oriental persimmon, being small and very astringent until completely ripe.
text: Even at this late date some fruit can still be very astringent.
text: Japanese persimmon trees produce fruit that is non-astringent or astringent.
text: Japanese persimmon trees produce fruit that is non-astringent or astringent.
text: These black fruits, like many persimmons, are quite astringent until fully ripe.
text: The fruit is quite astringent until it becomes fully ripe.
text: Fruit ripens early and is astringent until ripe.
text: Unripe fruits are astringent, caustic, bitter, irritating, and have been used as fish poison in the Philippines.
text: Some cultivars produce fruit that is astringent except when fully ripe.
text: However, the immature fruits contain tannin and are strongly astringent.
text: The fruit has an exquisitely rich flavour when it is very soft and fully ripe (almost at the point of going bad), but the fruit of many cultivars is very harsh and astringent before then[K].
text: The fruits were astringent which ripened to sweetness and that is supposedly why Linnaeus called the persimmon tree Diospyros when he was naming plants.
text: Its astringent fruit was used for food and medicine, and its tough wood was used to make digging sticks.