The white frost on the persimmon cake is actually the frosting that is naturally formed during the production of persimmon cakes, not a preservative, and is edible.

Harvested persimmons peeled for drying, drying process of persimmon internal water mixed with sugar seeped to the surface of the fruit, when the water evaporates, sugar crystals accumulated on the surface of the white frost. This layer of white frost is the main component of glucose, glucose belongs to the lower sweetness of sugar, lower than fructose, so it is not very sweet to eat, you can eat directly without washing off. In addition to persimmons, winter melon, kelp, grapes, etc. above the white frost, many people will also be considered pesticide residues or additives, the reality is not so. A lot of vegetables like winter melon, kale surface of the white frost is actually a natural formation of wax, the fruit to protect and moisturize the role.