The frost on persimmon is actually a natural sugar coating in persimmon production projects, not a preservative, and it is edible.

The harvested persimmons are peeled and dried. During the drying process, the water inside the persimmon is mixed with sugar and permeates the surface of the fruit. When water evaporates, sugar crystals gather on the surface to form frost. The main component of this cream is glucose, which belongs to the sugar with lower sweetness, lower than fructose, so it is not very sweet to eat, so you can eat it directly without washing it off. In addition to persimmon, there are winter melon, kelp, grapes and so on. There is also frost on it. Many people will think it is pesticide residues or additives, but this is not the case. Frost on the surface of many vegetables, such as white gourd and Chinese kale, is actually a naturally occurring wax, which plays a role in protecting and moistening fruits.