oh yeah it's doubler again this book is chock full of tips and tricks and you can get it free at double organic dot CA persimmons yum so I have conducted a little experiment here I heard about this about a year ago when I posted my last video about persimmons saw this in the comments apparently you can take a persimmon like this rock-hard unripe astringent and not sweet and if you put it in the freezer and thought it'll become a right and that's what I did that's my experiment I've not tried this persimmon yet it looks right it's soft but we're gonna see if it passes the test so I'm not gonna get too much into a speculation here as to why that happens apparently freezing this causes ethylene gas to get released I'll do some more research and see if I can find out why but I have eaten other frozen fruit and thawed them durians for example and I haven't opened a durian before on a couple occasions unfortunately that is unripe it's a really rubbery and gummy and not soft and sweet so freezing the durian did not ripen it does freezing the persimmon ripen it well you pick a persimmon it ripens after picking with a durian I do not believe that if you pick it early it ripens so if it's picked early you're not gonna get a good one anyway here we go we're gonna try this out see what it tastes like okay took the flour off the lead well I don't know how or why but it's sweet and juicy so it works let me know have you tried it comments criticisms what do you think freezing it makes it right what we're doing is we're speeding up nature's natural process sometimes persimmons take a month to ripen up I know it's not easy waiting but is it the same freeze it and get it ripe overnight or wait a month for it to ripen naturally let me know what you think so I have conducted this experiment on a much greater scale now I have 16 persimmons that I froze and then thawed all of them are soft and squishy however this one here is this it still rock hard so freezing it has had no if so just concluding my persimmon ripening by freezing video here got another one that I froze and it's soft squishy probably taste sweet as they all have except for one didn't really harden up and two of the 16 that I froze they were a little bit mealy so works most the time however what some of my research has found is that even though it softens them up makes it a bit sweeter they still have tan present in them and that's what gives the persimmon the astringent taste when it is unripe and we want the persimmon to be ripe and have no tannins so that it's gonna taste the best and digest the best through my experimenting with these frozen thawed the the freeze-thaw method the digestion is not as good as if I was eating just the the persimmons that you're waiting all that time for it to ripen up so anyway let me know what you think your experiences with with this method give it a try let me know you think it just doesn't quite seem totally natural for me but I'll keep playing around with it every now and then