To make persimmons, it is required to choose varieties with large fruits, correct fruit shapes, flat or slightly raised tops, no longitudinal grooves, high sugar content, moderate water content, and no or few seeds.

The persimmon fruit should be fully mature, bright red in color, hollow in the center, and yellow at the curved tip.

After harvesting, the persimmon fruits that are not soft and damaged are peeled and then dried.

There are two methods of drying: one is sun drying, hanging or flat drying.

Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently.

After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, gently hold it for the first time to squeeze the pulp.

Promote softening and removal of astringency.

When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles.

Pinch for the third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times.

The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the sun-dried persimmons into a sealed container or pile them together and cover them with plastic sheets. After 4 to 5 days, the persimmons will soften. Take them out and spread them out in a ventilated and cool place to dry. Then persimmon frost will form.

Repeatedly stacking, covering and drying in this way, the more times it is dried, the faster the frost will come out, the better, and the finished persimmons can be packaged and stored.