There are many persimmons in Fuping, Shaanxi Province, but the persimmons that can make high-quality Fu Ping persimmon belong to Fuping Pointed Persimmons, because the unique local environment in Fuping has created the excellent characteristics of Fuping Pointed Persimmons. Fu Ping persimmon is very popular in the market because of its soft and waxy texture, large size, rich frosted flowers, sweet taste and persimmon fragrance.

2. Guangxi round persimmon

Round persimmons in Guangxi are good persimmons, mainly produced in Leping, Gongcheng and other places. The most famous persimmon in Gongcheng is the round persimmon in Guangxi, which has the characteristics of big head, thick meat, soft glutinous and sweet. Because of the geographical environment in Guangxi, its sugar content is not as high as that of Fuping persimmon, so the sugar coating is less.

3. Persimmons in Fushan Town

The production of Pingyang and Han and Tang persimmons in Fushan Town has a long history, and local villagers have mastered a set of perfect persimmon production techniques. Persimmons in Fushan Town are round and flat in shape, white all over, sweet in flesh and rich in nutrition. Not only sold all over the country, but also exported to Southeast Asia, which is in short supply.

4. Caozhou persimmon

Persimmons produced in Gengzhuang, Cao Zhou have the best taste. According to legend, persimmon production in Gengzhuang has a history of thousands of years, and it was well-known throughout the country as early as the Ming Dynasty. It was a tribute of the imperial court. Cao Zhou persimmons are orange-yellow, transparent, thick and seedless, with thick pulp, mellow and sweet taste, rich nutrition, storage resistance and long-term deterioration. It has always been the top grade of persimmon and is deeply loved by consumers.

5. Shaanxi Fuping pointed persimmon

Fupingjian persimmon is orange red, transparent and seedless, juicy and soft, and very sweet. After the pointed persimmon is picked from the branches, it must be peeled, hung in the shed to dry for more than 40 days, and then piled together for 15 days until it comes out of frost, so that it can become a qualified sweet persimmon.

Fuping persimmon is white and thick, its bottom is bright and moist, soft and sweet, and you can even see the crystal streamer after tearing. Although it was dried, it was full of water. In one bite, the red pulp drips out slowly, with clear light, soft and chewy, and the lips and teeth are intertwined. Life is sweet, that's all.