To make crispy persimmons, you can prick the calyx with a needle then soak the fruits in water mixed with wood ashes or quicklime. Don’t forget to change the water everyday than after 3-5 days, you will have the tastiest crispy persimmons.
Chi Lang has long been famous for not only proud historical landmarks but also delicious Nhan Hau persimmon – a delicacy of Chi Lang district. Locals grow these persimmon trees on rugged mountains. Despite the land is so excessively stony and aridity, the trees grow strong and set a lot of fruits. Maybe because of the extremely hard growing condition, Nhan Hau persimmons carry a distinct flavor that can be found in nowhere else.
In August (lunar calendar), locals in Chi Lang are so busy harvesting Nhan hau persimmons. When the skin turns light yellow-orange, it’s the time for reaping the persimmon fruits. The farmers crop and delivery the fruits carefully in order to keep them from being broken.
To make crispy persimmons, you can prick the calyx with a needle then soak the fruits in water mixed with wood ashes or quicklime. Don’t forget to change the water everyday than after 3-5 days, you will have the tastiest crispy persimmons.
Nearly ripe fruits also can be made into dried persimmons. This dish is tough, deep sweet and fragrant. It’s often chosen as a delicacy of Chi Lang District that everyone coming back from here always buys for their family and friends.
The best ripe fruits have no black spot, bright smooth skinned, and spherical or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe.
It is dark red-orange in color and deep sweet in taste. Moreover, this fruit is also has high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.
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