The frost on persimmon is caused by "frost" when the temperature is low. When the temperature is high, this layer of frost may melt because of the high temperature, commonly known as "frost return". Therefore, persimmons bought in winter generally have more frost.

After air-drying, the surface of persimmon shows white material as persimmon cream, and the main component is fructose. Because persimmon is preserved by dried fruit, naturally dried, and water evaporates, fructose dissolved in water precipitates in this process, forming persimmon cream.

Edible method of persimmon

1, try to eat less persimmon skin.

2. The layer on the normal persimmon is called persimmon cream, which has the function of moistening dryness, resolving phlegm and relieving cough, and can cure lung heat and dry cough. It is a sugary condensate that seeps out with the evaporation of water in persimmon pulp when it is dry. The main components are mannitol, glucose, fructose, sucrose and so on. , pale yellow or white. Many people in the market use lime to fake persimmon cream, so be careful when buying it. You can't buy it and shake it off.