Shanxi crisp persimmon skin is as thin as paper, fragrant and crisp, sweet and delicious, and the meat is thick. It tastes rich, tastes crisp like an apple, and chews like yacon with persimmon aroma, but the pulp is thick, chewy and the juice is sweet.

Crispy persimmons are delicious for two reasons:

First of all, because of the "gene", it belongs to late-maturing sweet persimmon. Unlike astringent persimmons, there is no need for artificial astringency, and the natural astringency on trees is better.

Secondly, due to climatic reasons, Linyi County is rich in water resources, light and heat resources, without chemical pollution, and the temperature difference between day and night is large. Persimmons have accumulated a variety of nutrients during their growth.

The best place to eat crisp persimmons

Crispy persimmon belongs to berry fruit, which ripens best in September-65438+10. In addition, the common producing areas of crispy persimmons are Sichuan, Guangxi, Yunnan, Shandong and Shanxi.

Generally, the crispy persimmon produced in Gongcheng, Guangxi is the best, which has the characteristics of beautiful fruit shape, bright color and sweet fragrance. In addition, the crispy persimmon produced in Guilin is the best, which has the characteristics of crispness, sweetness and fragrance.

Common crisp persimmons are orange yellow or orange red. In addition, crispy persimmon belongs to a variety of persimmon. Common varieties are Gongcheng crisp persimmon, Pingle crisp persimmon and Yangshuo crisp persimmon.

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