Jing’eryu Big Flat Persimmons

Jing’eryu Big Flat Persimmons

Jing’eryuBig Flat Persimmons ripen during the “Frost’s Descent” solar term, roughly from mid-October to November. During this time, farmers start selling them along the streets at the entrance of the village. There are also orchards in the village where visitors can pick the fruit if they’re interested.

　　　　    Persimmons are mainly distributed in towns such as Dahuashan, Nandulehe, Xiagezhuang, Kaoshanji, Yukou, and Huangsongyu, with the largest quantity in Nandulehe Town. The main varieties include Big Flat Persimmons, Club-head Persimmons, and Fire Persimmons. Pruning of persimmon trees began to be promoted in 1963. Between 1973 and 1974, technical personnel were organized to conduct comparative trials on persimmon tree pruning. After pruning, the weight of 100 fruits was 29.5 kilograms, and the weight of 100 leaves was 0.4 kilograms. For unpruned trees, the weight of 100 fruits was 19 kilograms, and the weight of 100 leaves was 0.28 kilograms. Pruned trees shed their leaves 7–8 days later, and the fruit softening period was delayed by 10 days. Moreover, pruned trees had stronger vigor, more balanced canopy growth, denser inner branches, and a clearer hierarchy between main and lateral branches.

Big Flat Persimmons, also known as Big Grindstone Persimmons, are a specialty of the Beijing area, particularly those produced in Jing’eryu Village. The fruits are large, averaging 0.25 kilograms each, with some reaching up to 0.45 kilograms. The peel is orange-yellow or orange-red, bright and attractive. The flesh is pale yellow, sweet and juicy, seedless, with little fiber, soft texture, and easy to debitter. Renowned for their excellent color, shape, and taste, they have a sugar content of over 16%, higher than other persimmon varieties. Their protein and calcium content are higher than that of pears and peaches, and their phosphorus content is higher than that of apples and pears. They also contain abundant vitamins, malic acid, and carotene.