This is the first step in learning how to cut a kaki’s top in order that it can be dried. These kaki’s are very bitter dry and cannot be eaten until they are dried. Here is the cutting of the top with a specific shaped knife instrument. Another way is To avoid serious persimmon-pucker, there seems to be only two choices: eat them very ripe, or try this trick is to add one-half teaspoonful of baking soda to where the fruit is subjected to heat. In Japan the astringency is avoided by drying the fruit and it develops a sweetness.