Nanzhuang Gai Persimmon

Nanzhuang Gai Persimmon

　　Nanzhuang Gai Persimmon

　　Nanzhuang is located within Nanzhuang Township, Dingxiang County, on the banks of the Fuyang River. Surrounded by four mountains with a low-lying center, it enjoys a mild climate, abundant water sources, and fertile soil, creating a unique microclimate. It is the only persimmon-producing area in our region. The cultivation history here spans over 60 years. Persimmons from Dongyu are mainly known for their mopan (grinding-plate) variety. The area has a total of more than 10,000 persimmon trees, with annual production increasing to 850 tons. This has become an important pathway for mountain farmers to alleviate poverty, achieve prosperity, and revitalize the local economy.

　　The persimmons from this area are attractive in color, sweet and juicy, delicious, and high-yielding woody grain crops with high nutritional value. A 100-gram mature fruit contains 12–18 grams of sugar, 0.7 grams of protein, 0.1 grams of fat, and vitamins A, B, B, and C, all of which are present in higher amounts than in apples or chestnuts. In addition to being eaten fresh, persimmons can be made into dried persimmons, persimmon cakes, persimmon fillings, used in winemaking, or processed into vinegar.

　　Eating persimmons raw has medicinal benefits, such as lowering blood pressure, treating stomachaches, and counteracting alcohol poisoning. The mopan and chicken-heart persimmons of North China are well-known and important local specialties. Persimmon blossoms also serve as excellent sources of nectar.

　　Nanzhuang Gai Persimmon, with fruits shaped like grinding plates, is also called Large Grinding Plate Persimmon or Rafter Head Persimmon. Its peel is orange-yellow, the flesh is soft with few fibers, extremely juicy, sweet, and seedless—making it ideal for eating fresh. The persimmons can be processed and sun-dried into dried persimmons that retain their flavor even after long storage.

　　Gai Persimmon is highly nutritious, containing various vitamins and minerals. It can serve as a starchy food to stave off hunger or be used to brew persimmon wine. Locals call it the “iron-crop” for its reliability.

　　In addition to its high nutritional value, the persimmon fruit also has medicinal properties. It can treat stomach ailments, stop bleeding, counteract alcohol poisoning, and help lower blood pressure. Persimmon frost can also relieve sore throats, dryness in the throat, and mouth ulcers. Persimmon leaves can be processed into tea, which has certain preventive and therapeutic effects against cancer.