Yinan Persimmons

Yinan Persimmons

　　Yinan persimmons are a specialty of Yinan County, Linyi City, Shandong Province. Persimmon trees are one of the main economic tree species in Yinan County. The county was awarded the Second Prize for Provincial Scientific and Technological Progress in 1990 for its production and cultivation techniques of persimmon trees.

　　Persimmon trees are deciduous trees. Persimmon wood features straight grain, fine texture, is hard and heavy, tough, does not warp or crack, and is resistant to decay, making it a great material for farm tools, furniture, and carving. Persimmon fruits, commonly known as “persimmons,” are flat-round or square-shaped, ripening between September and November. When ripe, their skins are orange, red, or black.

　　Persimmon fruits are highly nutritious. Every 100 grams of fresh persimmon contains 15–16 grams of sugar, 1.2 grams of protein, 0.2 grams of fat, and about 30 milligrams of vitamin C. They also contain phosphorus, iron, calcium, and more. Persimmons help lower blood pressure, detoxify alcohol, stop bleeding, and treat stomach ailments. Persimmon frost can soothe sore throats, dryness, and mouth ulcers. Besides being eaten fresh, persimmons can be processed into dried persimmons, persimmon cakes, persimmon flour, and used in wine-making and vinegar production.

　　This tree species is one of the main economic trees in Yinan County and has a long cultivation history. It is mainly distributed in Luoquan Valley, Xingshanzi, Huangshanzi, Mingyuzhuang, and Foshanqian in Zhonggao Lake Township; Anqianzhuang and Suilezhuang in Yiwen Township; Xisibao, Yezhuwang, Bama, Henghe, and Changshanzhuang in Mamuchi Township; Dayuzhuang, Tianjiabei Village, and Wangshan in Andi Town; and Dayu in Zhangzhuang Town. Since 1990, the county government has promoted large-scale development of persimmon trees and established persimmon production bases. Currently, villages with larger planting areas include Huangshanzi with 700 mu, Mingyu with 300 mu, and Foshanqian with 200 mu. The county now has over ten varieties across two major series, especially Mirror-surface Persimmon, Rolled Persimmon, Ox-heart Persimmon, Fuyu Persimmon, and Luotian Persimmon, covering a total area of 11,000 mu with an annual output of 566 tons of fresh persimmons. Among them, the Mirror-surface Persimmon is medium to large in size, averaging around 125 grams per fruit. Its top is flat and the shape is flattened; the skin is thin, orange-red, and glossy; the flesh is golden yellow, crisp, soft, and translucent, juicy and sweet with high sugar content and no seeds. It can be eaten fresh or processed and is a famous product both in the county and the province, serving as the main ingredient for the Shandong specialty “Geng Bing.” The sweet persimmon Fuyu, originally from Japan’s Mie Prefecture, has now been introduced to Yinan County. It is medium to large, typically weighing 100–250 grams, flat-round, orange-red, turning deep red when ripe, with dense, soft flesh, sweet taste, and excellent quality. It is easy to eat fresh, harvested in late October, and matures from November to early December. It is a premium sweet persimmon variety. For persimmon cultivation and production techniques, the county was awarded the Second Prize for Provincial Scientific and Technological Progress in 1990.

　　Additionally, persimmons are divided into sweet persimmons and astringent persimmons. Sweet persimmons can be eaten directly without any treatment, while astringent persimmons require de-astringency processing before consumption. Locally, depending on the de-astringency method, they are categorized into crisp persimmons and soft persimmons. There are two methods for de-astringing crisp persimmons: soaking them in 40–50°C warm water for 24 hours, or using a 3–5% lime water and saltwater solution, which results in crisp and sweet flesh after de-astringency. The method for soft persimmons is heat de-astringency—placing the persimmons in a kiln with a brazier in the center, then sealing the kiln tightly. After 1–2 days, the persimmons become soft and de-astringent. Ethylene ripening treatment can also be used, which softens the flesh post-de-astringency but may affect transportability. Ripe persimmons can be peeled, dried, and dehydrated to make dried persimmon cakes, which are mellow, sweet, and easy to store.