1. Fuping persimmons

There are many local persimmons in Fuping, Shaanxi Province, but the persimmons that can make high-quality Fuping persimmons must be Fuping sharp persimmons. Due to the unique locality of Fuping The local environment creates the excellent characteristics of Buping persimmon. Fuping persimmon cakes are soft and glutinous, large in size, rich in icing sugar, sweet in taste, and have the aroma of persimmons. They are very popular in the market.

2. Guangxi persimmons

The persimmons in Guangxi are good persimmons. The production areas of Guangxi persimmons are mainly concentrated in Leping, Gongcheng and other places. The most famous one is Gongcheng’s persimmons. Guangxi persimmons are oblate in shape and have the characteristics of large size, thick meat, soft and sweet taste. Due to the geographical environment of Guangxi, the sugar content is not as high as that of Fuping persimmons, so there is less sugar frosting.

3. Fushan Town Persimmon

Pingyang and Hantang persimmons in Fushan Town have a long history of making persimmons, and local villagers have mastered a complete set of persimmon-making techniques. Fushan Town persimmons are round and flat in shape, white in color, with sweet flesh and rich nutrition. They are not only sold all over the country, but also exported to Southeast Asia, where demand exceeds supply.

4. Caozhou Mirror Persimmon

The persimmons produced in Gengzhuang, Caozhou have the best flavor. It is said that the making of Gengzhuang persimmons has a history of thousands of years. It was famous throughout the country as early as the Ming Dynasty. Tributes paid to the court. Caozhou persimmons are orange-yellow and transparent, with thick frost and no seeds. They form into a pulp in the mouth. They are mellow and sweet, rich in nutrients, durable in storage, and do not deteriorate for a long time. They have always been top-quality persimmons and are deeply loved by consumers.

5. Shaanxi Fupingjian persimmon

Fupingjian persimmon has orange-red skin, transparent and seedless, juicy and soft, and very sweet. After the sharp persimmons are picked from the branches, they must first be peeled and hung in a shed to dry for more than 40 days, and then piled together for 15 days until frost, in order to become a qualified sweet and waxy persimmon.

Fuping’s persimmons are all covered with thick white frost, bright texture and moist texture, soft and sweet, and you can even see the crystal clear core after tearing them open. Although it has been dried, it is full of moisture. When you take a bite, the red flesh slowly drips out with a translucent light. It is soft and chewy and entangles with your lips and teeth. The sweetest thing in life is nothing more than this.