Fuping persimmons are generally available after mid-December every year.

Fuping persimmon is a specialty of Fuping County, Shaanxi Province. Its raw material is the famous persimmon variety "Fupingjian Persimmon" produced in Fuping County. In 2008, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication products for "Fuping Persimmon" Protect.

Preparation method:

(1) Around late October, harvest mature persimmons and select those that are neatly shaped, not yet completely softened, free from pests and diseases, and free from mechanical damage.

(2) Remove the skin of the persimmon so that no more than 1cm of peel remains around the fruit base.

(3) Expose the persimmons to the sun naturally for about 2-3 days, then cover the persimmons with a tarp and let them dry naturally. During the drying process, it is required to be at least 50cm away from the ground.

(4) After drying for about 7 days, the surface of the persimmon will turn white and the flesh will become slightly soft. At this time, gently knead the persimmon with your hands and squeeze the flesh to promote softening.

(5) When the persimmon is completely softened, has no hard core, and the moisture content is less than 35%, cut off the fruit stem and remove it from the shelf.

(6) Put the persimmons into a container, cover it, and place it in a cool environment. After 4-5 days, wait until the persimmons soften and then place them in a cool and ventilated place for frosting.

(7) Frosted persimmons should be stored at room temperature or under refrigerated conditions. The warehouse should be clean, dry and ventilated, and the temperature should be below 10°C.