Astringency

Definition

Astringency is a dry, puckering mouthfeel, as in unripe persimmon or raw quince. It is a texture rather than a taste, and it makes some fruit unpleasant to eat until ripened or cooked. Raw quince is hard and astringent, which is why it is normally cooked until tender and fragrant, and persimmon is eaten when fully ripe. Cooking, poaching or long ripening reduces it. See also: Acidity, Poaching, and the guide "Cooking and Baking with Yellow Fruits".