Persimmon Variety Guide: A Full Analysis of Nine Major Varieties Including Niu Xin, Fuyu, and Jiro

Autumn can be called the season of persimmons, with a dazzling array of persimmon varieties produced in various places, including soft and tender red persimmons, crisper-fleshed water persimmons, the sweet persimmons most commonly found in stores, and dried persimmons made into desserts. Taiwan, China has about 5,400 hectares of persimmon cultivation, with Chiayi, Taichung, and Miaoli as the main producing areas, yielding more than 60,000 metric tons of persimmons annually. Shangxiayou has gathered nine persimmon varieties so you can taste them all fresh in one autumn!

Sweet persimmons are almost always eaten fresh; whether to peel them depends on consumer habit, and they can be eaten after being cut into pieces. There is another interesting way to eat them: once the persimmon is fully soft and ripe, insert a straw into it, just like a "drinkable jelly," suitable for children and elders with poor teeth, and the texture is even better after being thoroughly chilled.