The white frost on the surface of persimmons is powdered glucose.

In fresh persimmons there is usually a lot of water, but also sugars such as glucose and fructose. When persimmons are sun-dried into persimmon cakes, the water gradually evaporates and the glucose and fructose contained in the pulp penetrates the skin. But these two sugars are different in nature, fructose has a sweet flavor and absorbs water easily, and when it penetrates the surface of the persimmon cake, it grabs the moisture in the air and adheres to the skin of the persimmon cake, similar to the syrup on the outside of the candied fruit.

Glucose is not as sweet as fructose, but it does not easily grab moisture in the air, and when it penetrates the persimmon cake's skin, it becomes a layer of white powder, which just wraps around the adhering fructose, making the whole persimmon cake dry.

Purchase persimmon cake notes

1, choose the appropriate maturity of the persimmon cake: persimmon cake maturity has a great impact on the taste and flavor. Ripe persimmon cakes should have a uniform color, smooth skin surface, no obvious signs of breakage or decay. Avoid overripe persimmon cakes as they may become too soft or have begun to rot.

2. Pay attention to the varieties of persimmons: there are several varieties of persimmons, with slight differences in taste and flavor from one variety to another. Common persimmon varieties include Fuji persimmon, persimmon persimmon, sweet persimmon and so on. You can choose the right variety according to your taste preference.

3, observe the appearance and texture of the persimmon cake: high-quality persimmon cake should have a full appearance, bright skin color, no obvious wrinkles or discoloration. The texture of the persimmon cake should be uniform, not excessively fluffy or too hard. Gently press the persimmon cake, there should be a certain degree of elasticity, but should not be too soft.