Miquangou Water-Soluble Persimmon

Miquangou Water-Soluble Persimmon

　　Produced in areas such as Miquangou, Heyugou, Pangou, Angou, Gangshuyao, and Xiangchungou in Podi Township, Pinglu County, this persimmon variety has a cultivation history of about 1,350 years. It is seedless, and the dried persimmons made from it can quickly dissolve in water. Among these, those from Miquangou are the most abundant, hence the name “Miquangou Water-Soluble Persimmon.” It is a rare and unique persimmon variety treasured in Pinglu County.

　　　 According to tests conducted by the Fruit Tree Research Institute of the Shanxi Academy of Agricultural Sciences, water-soluble persimmons contain 0.091g of phosphorus, 0.024g of calcium, 52.4ppm of iron, 39.57g of monosaccharides, 1.29g of disaccharides, an acidity level of 0.884, a sugar-acid ratio of 64.22:1, 2.75g of crude protein, 3.17g of crude fat, 2.14g of crude fiber, and 29.88g of moisture per 100g. Its nutritional content, especially its sugar level, ranks the highest among domestic persimmon varieties. Not only is the water-soluble persimmon rich in nutrients, but it also offers medicinal benefits such as stopping bleeding, moistening the lungs, and lowering blood pressure. With its soft texture and sweet, fragrant taste, it is often given as a gift when visiting relatives or friends. If you split the dried persimmon and add a bit of walnut or peanut kernel, it becomes even crispier, sweeter, and more flavorful—hence it is hailed as the “persimmon tree-cooked cake” and “sweetness that spreads for miles.”

　　　 As a famous local specialty of Pinglu, the Miquangou Water-Soluble Persimmon has a long history. Since the Zhenguan era of the Tang Dynasty, it has been offered as a tribute to the imperial court. In recent years, the water-soluble persimmon from Pinglu has gained fame both domestically and internationally, with an annual production of high-quality dried persimmons exceeding 30,000 kilograms, and it is also quite expensive.