#中国地道风物 #
10. Guangxi Gongcheng crispy persimmon
Let's share a cold knowledge: the main production area of persimmons is the northern region of the mainland, such as Henan, Hebei, Shanxi, Shaanxi and other places. But did you guess the province with the highest production of persimmons? Guangxi. Again, it's Guangxi in the south. Gongcheng, Guangxi is the main persimmon producing area in the country, and there are many varieties. Gongcheng crispy persimmon sweet and crunchy, persimmon taste is also good, apple taste crispness, good appearance, many supermarkets like to sell yo, worth trying!
9. Shaanxi Lintong fire crystal persimmon
In the online drama "Chang'an Twelve Hours", the starring Lei Jiayin inserted a wheat stalk (a paper tube) into the top of the persimmon and directly "drank" the persimmon, making the people chasing the drama in front of the screen swallow envious saliva. This persimmon is fire crystal persimmon, after it softens, the color is red and dazzling like a fireball, crystal transparent like crystal, hence the name. Authentic fire crystal persimmon is produced in Lintong, Shaanxi Province and is a national geographical indication product. The taste is rich, the fruit shape is neat, small and cute, it is convenient to eat one bite by one, and the sweetness is moderate. Mini cute little persimmons, can be inhaled by the wind, once popular all over the Internet, it is worth trying!
8. Beijing Fangshan millstone persimmon
Friends in Hebei don't spray, this persimmon is produced in the residual vein of the Yanshan Mountains, and it is produced in many mountainous areas in Hebei, such as Zunhua is very famous. The shape is flattened like a peach, and there are scars in the middle and lower parts of the fruit, which are shaped like two stone mills above and below. The sugar content is very high, and it is difficult to freeze. Use cool water to pull off the ice, tear the skin and suck it, sweet, cool, straight to the bottom of the heart, how many old Beijing memories of the taste. Reading the book "I'm Very Good in Another Country", Ren Suxi's appearance of eating millstone persimmons and wanting to take a sip with it, it's amazing!
7. Shandong Qingdao beef heart persimmon
The color of beef heart persimmon fruit is yellow-red, the skin is delicate and glossy, the meat is crisp and juicy and sweet, the taste is a little astringent, and the single fruit is about 150 grams. Beef heart persimmon has been cultivated for a long time, and there are more than 10 persimmon trees that have been produced in the area for more than 500 years. Beef heart persimmons have a beautiful shape, and fresh persimmons and persimmon cakes are famous in China and abroad. There are many online sales, friends should pay more attention.
6. Fujian Gutian cannonball persimmon
Golden persimmons are half sweet, one side is crisp, eat cannonball persimmon, you can understand the meaning of this sentence, cannonball persimmon is a hard persimmon variety, you need to peel and eat. A bite of the crisp and tender flesh, accompanied by a sweet juice, instantly full of persimmon aroma, this sweet feeling, make you refreshingly satisfied. The appearance of persimmons is also cute, just like a birthday peach!
5. Taiwan is rich in persimmons
This kind of persimmon is quite large, the taste is also good, the branches are ripe, natural deastringent, crispy sweet and refreshing, high nutritional value, known as "noble fruit" in Taiwan, the price is a little high, and it is not easy to find in the market, friends want to taste it can spend more thought.
4. Zhejiang Huiji Mountain Ugly Persimmon
"Red bottle, green and green cap, thousands of people love." This is a local saying that says persimmons. The mountains are wild and have a very fragrant persimmon smell. It melts in the mouth, soft and sweet, but this sweetness has a different taste from sugar sugar, it is sweet but not greasy. It's ugly, the uglier the better!
3. Yunnan Baoshan sweet and crispy persimmon
Large size, good luster, delicate flesh, sweet and crisp, with sugar heart, no need for artificial deastringency. The overall taste of persimmons is light, crisp like apple, sweet as honeydew melon, not astringent at all, and has the reputation of "the sweetest golden fruit". Its biggest feature is that it is hard, no matter how long it is put out, how it is ripened will not be "covered soft". It is a variety introduced in recent years, also known as Jiro persimmon, and is a young Internet celebrity variety. Yunnan crisp persimmon is the earliest and most exported persimmon variety, ranking first in the country in terms of export volume in 2021.
2. Shanxi Puzhou persimmon
The skin is thin and the flesh is finely pulppy, seedless and sweet, easy to deastring, crisp and sweet and delicious. It is larger and is mostly made into persimmon cakes for sale. It was used as a tribute during the Ming and Qing dynasties. Jinnan has a saying "Puzhou persimmon pear, Zichuan's walnuts have no skin", and the persimmon here refers to Puzhou green persimmon. It should be added that Yongji was called Puzhou in ancient times.
1. Wakayama Kankan
This "black-hearted" persimmon must be famous and ranked high. Black sweet persimmon originates from Towin (RB) persimmons concentrated in Wakayama, and has the reputation of "dream persimmon". The appearance looks similar to ordinary persimmons, and the cut flesh orange is as black as a black waterfall, and like a starry sky. Hard is sweet and crunchy, but it is still recommended to eat soft. That's really sweet, that bite of sweetness, my God, it's just honey! The taste of persimmons is slightly inadequate, but the rustling taste is so good that it makes people unforgettable. Black sweet persimmons are ripe and deastringent on the tree, and the price of a single one was as high as 94.5 yuan, which can be called the "Rolls-Royce" of the persimmon world. Putting it in first place is worthy of its name. Many places have grafted this variety, and soon the price will fall, probably due to water and soil reasons, the quality of persimmons of this variety now cultivated on the mainland has declined, so the price of imports is extremely high. If conditions permit, friends must look for it and taste it, otherwise they will have regrets. Special reminder to friends: this persimmon must be eaten softly, and again it is soft to eat!
Photo taken in November 2022