Crispy persimmon is also known as Gongcheng moon persimmon, Gongcheng water persimmon, rice fruit, and monkey date. Produced in Gongcheng, Pingle and Yangshuo counties in Guangxi. The fruit is medium-large, weighing 160-250 grams, and the large fruit weighs 400-500 grams. It is oblate, golden yellow, with a broad and flat neck, a slightly sunken neck point, a slight cross groove, which is not obvious, a small pedicle, and rolled sepals. The crown is slightly low, the branches are short, and the leaves have wavy wrinkles. It is one of the famous and high-quality products that Guangxi has traditionally exported to earn foreign exchange. It has a history of cultivation and processing in Gongcheng for more than 400 years, and it is mainly produced in Lianhua Town.

As the saying goes: "Peach in July, pear in August, persimmon in September with red skin." When you see the red persimmons hanging on the tree, the dense persimmons will bend the tree. Up to the waist, they are dyed with layers of colors, making them look festive. This time of year is also the time that many friends who like to eat persimmons look forward to.

To make persimmons edible, according to the previous method, you have to put the persimmons in front of the windowsill to dry in the sun until they become soft before you can eat them. Because only when it becomes soft will it not be astringent or numb. But this makes many friends who are eager to eat persimmons feel like they are looking forward to the stars and the moon. They have to wait so long to eat a persimmon.

Does it really take that long to eat persimmons? In fact, no need!

Now there is a super delicious persimmon. You don’t need to remove astringency or wait for it to become soft. You can eat it right from the tree. It is also crispy and sweet. It is Shaanxi’s crispy sweet persimmon. .

When the leaves outside have fallen and the grass is gradually withering and turning yellow, this persimmon is on the market in late autumn when the weather is cool. The colder the weather, the more delicious it is.

As a specialty here in Shaanxi, crispy persimmons are very different from the soft persimmons we usually eat. This crispy persimmon is round in size, golden in color and attractive, with thin skin and thick flesh, juicy and sweet taste. The most important thing is that it contains sugar heart, just like the Aksu apple, which is more popular because of its sugar heart. This crispy persimmon is of the highest quality among persimmons, both in terms of shape and taste.

Throughout the year, crispy persimmons become more flavorful and delicious after the frost. So this is the best time to eat crispy persimmons. The frost makes the sugar content of the persimmons precipitate more fully, and the tempering of low temperature makes the flesh of the persimmons crisper.

Perhaps you don’t know that persimmons are the least susceptible to pests, right? Since ancient times, it has been said that persimmons have seven characteristics, one of which is "no insects", and the other is "no bird's nest". Although birds like to eat persimmons, they never build nests on persimmon trees. This is probably because the unique smell of persimmon leaves drives away pests and diseases, and also makes birds dislike building nests on them. Only when the persimmons are ripe will the birds come and eat the top ones.

Because it is insect-free and harmless, persimmons are definitely a green and healthy food. Planted in the mountains of Shaanxi, where transportation is inconvenient and far away from the city, each persimmon absorbs the cleanest sunshine and rain. Due to the large temperature difference between day and night, especially after frost, the skin of persimmons will have a layer of white ash. This is fruit frost and does not affect eating at all.

Cut the crispy persimmon open and you will find a very beautiful five-pointed star-like pattern inside that radiates light all around. When you see this pattern, do you think of the candy heart of an apple? This is the candy heart of a crispy persimmon, and it is also the sweetest part of the persimmon.

Take a bite, the crunchy flesh, the strong persimmon aroma, and the sweetness like honeydew, make it crispy and sweet in your mouth. Every bite is an absolute pleasure. It has a strong aroma, is crispy and juicy, and you won’t feel astringent or numb after eating the whole persimmon. People who have eaten it all praise it. This persimmon is so delicious that they want to repurchase it after eating it.