How about sharp?
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Could you kindly let me know the word that's used to describe the taste of a persimmon when it's still not ripe enough. I've tried but I haven't found a good word for that.
Thanks a million
How about sharp?
I have no idea what the taste of an unripe persimmon is like, but I'll guess "bitter".
Unripe persimmon, much like crab apples or a dry white wine, has the effect of drying the palate.
It's not as sour as a lemon or as bitter as a bitter melon.
So, the best description I can think of is that it has a "tart" taste. The word "taut" is some times used in place of "tart".
Adults who have been scrumping for apples/pears/plums/grapes in their childhood will be well familiar with that particular taste sensation.
If you are from an oriental country, then you will know to eat "tart" fruits with a dash of salt to minimise the taste effects.
I like "tart" for this description but I have never heard "taut" used as an alternative.
Tart is much better than my suggestion.
Today I heard "astringent" from my colleagues. I checked the meaning in Webster-dictionary.org (it seems this meaning can be found in a Webster dictionary, because I didn't find it in Oxford).
Astringency (n):a sharp astringent taste; the taste experience when a substance causes the mouth to pucker (I found it in thefreedictionary.com)
You didn't find the word "astringent" in the OED?!
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