Shitouyang

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"beginning of autumn walnut white dew pear, cold dew persimmon red skin."

There is a Fuping county in Shaanxi province, and its specialty is a kind of large-pointed persimmon, which is thin and thick, so full that it will crack if it is not careful, especially sweet.

Fuping persimmon has been planted since the Han Dynasty and has been passed down for more than 2,000 years.

This place is probably kissed by persimmon gods.

The annual average temperature is 13℃, the land is fertile, and the light duration is as high as 2472 hours. It is close to the Qinling Mountains, and it is dry, wet and cold all the year round, with no industrial pollution. It is most suitable for persimmon growth. Coupled with the unique natural environment, Fuping persimmon has the characteristics of orange-red, transparent and seedless, juicy and tender, sweet and soft.

Every year at the beginning of frost, persimmons are red, and the persimmon meat made is thick, sweet and delicious, and the soft and waxy meat will flow out like a heart! Therefore, it was awarded as a royal tribute from the Ming Dynasty, and now it has been approved as a landmark product of chinese national geography.

In the harvest season, the branches all over the mountains are covered with red and clear Fuping persimmon, which looks very gratifying.

Although there has been water shortage and drought since ancient times, one side's soil and water gave birth to the other side's products, and the climate and land here are particularly suitable for persimmon trees to take root and grow. Especially in autumn and winter, leaves are withered, but persimmon trees are flourishing, and persimmon leaves are red, rendering an autumn color.

"A night of cold dew, persimmons hanging lanterns". It is a true portrayal of this place.

Persimmon cream is not only naturally formed, but also has the characteristics of "thick frost, bright bottom, moist quality and sweet taste", and was even named as a royal tribute by Jin in the Ming Dynasty. Therefore, Fuping county also has the reputation of "hometown of persimmons" and "hometown of persimmons".

Persimmons are never picked clean here, which has been a habit for thousands of years. Every branch of a tree always leaves some persimmons for the birds to eat. Kind and simple farmers believe that persimmon is a gift given by nature and should be shared with all creatures in nature.

Persimmons begin to ripen around the first frost every year. The whole village, covered with mountains and fields, was illuminated by a string of lanterns-like little persimmon. Every household began to peel persimmons, put up shelves and hang persimmons, which was a busy harvest scene.

Every year in late autumn and early winter, the orchard is covered with golden persimmons. After picking, fruit farmers choose high-quality persimmons with similar size, no disease spots, no bug eyes, no deformity and the same maturity to make persimmons.

The traditional "Fu Ping De Frost Hanging Cake" has to go through twelve processes, such as picking, folding hooks, cleaning and peeling, putting on shelves, kneading, turning over, holding, draining, kneading, boxing, wet frosting and mixing cakes, and it is made under natural conditions. And this tedious process is the precious thing that Fuping hanging persimmon is worth telling.

Here, generations have been planting persimmons and making persimmons for a living. Farmers make dried persimmons with their heart, just like children, taking their time and making the most delicious, natural and healthy dried persimmons with ingenuity.

On the day of picking, the persimmon is peeled and hung before it becomes soft. Persimmons should not be dried, and should be placed in a well-lit and ventilated place. When the water content is about 58%, it should be covered with cloth to prevent water loss.

Of course, if it rains, it must be blown by the fan, not wet, so we should make great efforts in management. During the one and a half months of making persimmons, fruit farmers basically didn't have much rest, and all their energy was focused on persimmons.

Persimmons should be pinched every two or three days after they start to dry, so as not to break the skin and soften the inner core. Moreover, each persimmon should be pinched by hand one by one, so that the juice of the pulp can be fully precipitated, so that the sugar can be distributed after repeated work, and it is easier to frost.

Persimmon cream is not "frost", but fructose and mannitol that run out of the pulp after sugar evaporation. It is the essence of persimmon.

The whole process of persimmon production depends entirely on natural drying and manual kneading, without adding any additives.

After 48 days of natural frost drying and 360-degree three-dimensional baptism by sunlight and airflow, persimmons are full of the breath of the sun, and the red persimmons gradually lose moisture and lock in sugar and nutrients.

In Fu Ping persimmon, the sunshine precipitates into sweet and soft pulp, and the honey-like persimmon heart flows under the sugar coating of natural precipitation.

Every year in late autumn, the leaves will turn from green to yellow until it snows heavily. Two months later, persimmons handed down for thousands of years in this ancient mountain village at the foot of Taibai Mountain began to emit attractive fragrance.

On the left is Fuping Liu Xin persimmon, and on the right is ordinary persimmon.

Because it needs to be dried, many persimmons eaten in the past will be hard, chewy and sometimes astringent.

When you open the Fu Ping persimmon, you can see bright yellow pulp like a heart, which almost "flows out". No wonder Jianghu people call it "flowing persimmon".

When it comes to persimmons, many people think of snow-white frost, but they can't say what it is.

Persimmon cream is actually a condensate of fructose and glucose naturally separated from persimmon pulp after drying. Sweet and delicious, it is not an exaggeration to say that it is the essence of persimmon.

Still blindly using traditional Chinese medicine can relieve dry throat pain, oral ulcer and cough caused by lung heat, which is beneficial to eating.

However, it takes time for persimmon to frost naturally, so many persimmons on the market will be "artificially frosted", and additives such as starch and even talcum powder will be used as persimmon cream.

Such "persimmon paste" is often evenly distributed and has a suspicious taste.

And this Fu Ping persimmon is naturally frosted according to the ancient craft, with different thickness. It's natural and sweet when you lick it gently. It's really the handwriting of nature.

Persimmon is made of Fupingjian persimmon, which has high nutritional value.

Vitamins are about 1 ~ 2 times higher than ordinary fruits, and they are also rich in water-soluble dietary fiber such as pectin, which moistens the intestines and relaxes the bowels. Usually sedentary to work, I recommend a box.

Pointed persimmons can also lower blood pressure, soften blood vessels and send a box to parents and elders. The season is delicious and healthy, and you are not afraid of being bitten.

Fu Ping persimmon has high sugar content, soft meat, rich nutrition, short fiber, thick persimmon cream, extremely sweet taste, high calorie, strong bones and muscles, and has the effects of relieving cough, resolving phlegm and removing aphtha.

Persimmon preservation method:

Persimmon has less water and high nutritional value, and can be preserved all year round. It's best to put it in the freezer and take it out when eating.

Persimmon cream:

Sweet and cool in nature, it has the functions of clearing heat, moistening dryness and relieving cough. It can be used for treating sore throat, aphtha, lung heat, dry cough without phlegm, and hemoptysis due to overwork. Can be used for treating burping and scabies.

Persimmons are very seasonal. Every year when persimmons are red around the first frost, persimmon farmers are busy making persimmons. After 45 days and nights of production, the authentic Fu Ping persimmon can only be made around 65438+February!

Under normal circumstances, there will be more than 10 per catty of persimmon. The specific number of persimmons will vary according to the actual weight of each persimmon, but they are all full of one catty ~

Each persimmon is individually packaged, 2 kg, 3 kg and 5 kg are exquisite gift boxes, and it is also very decent to give away.

What are you waiting for? Take this box of Fu Ping persimmon, which will bloom this season, home at once!

* Persimmons are cold foods. If you eat too much, you won't get acne. People who are worried can rest assured.

Taboos for eating persimmons:

1. Never eat on an empty stomach.

2. Avoid eating with crabs, soft-shelled turtles and sweet potatoes, which will make food difficult to accumulate.

3. According to the folk saying, persimmon nourishes deficiency, moistens the lungs but astringents the intestines, and people with constipation should be careful to eat it.

4. Don't eat after drinking.

5. Weakness after illness, pregnant women should not eat persimmons that are too cold after childbirth and during menstruation.

There is no preservative, so be sure to eat it as soon as possible after receiving it or put it in the freezer.