To be a persimmon, it is required to choose a variety with large fruit, regular fruit shape, flat or slightly protruding fruit top, no longitudinal ditch, high sugar content, moderate water content, no seeds or few seeds. Persimmon fruit should be fully mature, bright red in color, hollow in stone and yellow in curved tip.

After harvesting, peel the soft and undamaged persimmons and dry them.

There are two drying methods: one is sun drying, hanging drying or flat drying. Clip the persimmons with the belt handles off one by one on the loose rope, hang them on the shelf to dry according to the size, and turn them frequently. After air-drying for 3 ~ 4 days, when the fruit surface turns white and crusted and the pulp becomes soft, gently hold it for the first time and crush the pulp. Promote softening and convergence. When the fruit surface is dry and wrinkles appear, knead it for the second time, crush the pulp pieces and disperse the heart cavity. Pinch it for the third time every 2 ~ 3 days, and pinch off the stone from the base to make the top of the fruit no longer shrink. For varieties with seeds, pinch off or squeeze out the seeds, usually three times.

Second, artificial drying, that is, baking, should also be softened in time.

The dried persimmons are placed in a sealed container or covered with plastic sheets. After 4-5 days, the persimmon is softened, taken out, spread in a ventilated and cool place, and dried to make persimmon cream. Repeatedly stacked, air-dried, air-dried, the more times, the sooner the frost comes out, the better, and the persimmon can be packaged and preserved.