Yongjia Persimmons

Yongjia Persimmons

　　Yongjia persimmons are a specialty of Yongjia County in Wenzhou City, Zhejiang Province. The persimmons from Donggao in Yongjia are juicy and sweet, with a unique flavor—neither hard on the teeth nor troublesome with pits. The dried persimmons made from them are dry but not hard, soft but not mushy, rich in white frost, and tender and oily on the palate, long enjoying a fine reputation in the Wenzhou market.

　　The seedless persimmons of Donggao have a cultivation history of over 200 years. All 11 villages in Donggao Township are known for their abundant persimmon production. Currently, the township has more than 8,000 fruit-bearing persimmon trees, yielding over 400,000 pounds annually. Yongjia County’s Donggao Township has long been famed as the “Persimmon Town.” When golden autumn arrives and the persimmons ripen, the hillsides and slopes are covered with dense persimmon groves, branches weighed down with bright red fruits glowing like fire and hanging like gold, creating a scene that is truly intoxicating.

　　Yongjia persimmons come in a wide variety, including Gaipersimmon, Ox-heart Persimmon, Steamed-cake Persimmon, August Red, and Long-nipple Persimmon, but the best among them is the Donggao seedless long-nipple persimmon. The Northern Song Dynasty poet Kong Pingzhong wrote in his poem “Ode to Seedless Persimmons”: “In the forest grows a crimson fruit, clustering thickly on the bough. As persimmons they are already fair, yet lo, their flesh is tender too. ... Carried in bamboo baskets to the market, cheap and easy to obtain. Cut them open and find no pit inside, bite into them and they suit the taste just right.” This poem captures the charm of seedless persimmons. But how do persimmons become seedless? According to local farmers, it is the result of continuous selective breeding, improvement, and grafting. As recorded in the Classic of Flowers: “Generally, after three grafts, a persimmon tree will bear no pits at all.”

　　Donggao seedless persimmons are large and thick-fleshed, with about seven or eight weighing one kilogram, and each tree yields between 200 to 250 kilograms. In Dashandi Village of the township, there is a “persimmon king” tree that produces over 500 kilograms annually. Donggao seedless persimmons are juicy and sweet, with a unique flavor—neither hard on the teeth nor troublesome with pits. The dried persimmons made from them are dry but not hard, soft but not mushy, rich in white frost, and tender and oily on the palate, long enjoying a fine reputation in the Wenzhou market. Some say: “Once you’ve eaten Donggao seedless persimmons, other persimmons taste bland.” Donggao seedless persimmons are a late-ripening variety, generally harvested from Frost’s Descent to the Beginning of Winter. Locals often serve persimmon tea during festivals, weddings, and other celebrations to entertain guests.