An Introduction to the Benefits, Effects and Ways to Eat Persimmon Frost

Persimmon frost is the layer of white powdery frosting that forms naturally on the surface of dried persimmons. After fresh persimmon fruit is sun-dried or air-dried into dried persimmons, the sugars in the flesh gradually seep out during storage, crystallize on the surface and form a fine white coating - this is persimmon frost. Its main components are sugars such as mannitol, glucose and fructose. A thick, even layer of frost generally indicates that the dried persimmons are high in sugar and were properly dried.

In traditional Chinese medicine, persimmon frost is considered cooling in nature and is used to clear heat and moisten dryness, often to relieve discomfort such as mouth and tongue sores, dry sore throat and dry cough. In folk practice, people collect persimmon frost to make persimmon frost candy or persimmon frost cakes, and some take a small amount to hold in the mouth when the throat is dry and itchy, or mix it with warm water and drink it. It should be noted that these are mostly traditional empirical uses, the effects vary from person to person, and they cannot replace proper medical treatment.

When choosing dried persimmons, you can judge quality by the state of the persimmon frost. On dried persimmons that have frosted naturally, the white frost is not too evenly distributed, often varying in depth in the folds of the flesh, and a light touch easily knocks off a small amount. If the frost layer is especially white and thick and extremely evenly distributed, be wary that powder has been added artificially. You can tell by rubbing and tasting: fake frost made with added powder tastes astringent and lacks the fresh sweetness of natural sugar frost.

Eating persimmon frost or dried persimmons should also be done in moderation. Persimmon frost is high in sugar, so people who need to control their sugar intake should eat less of it. Children and the elderly should chew dried persimmons slowly and carefully, avoiding swallowing whole pieces. For everyday storage, keep them in a cool, dry place to prevent dampness; once the frost layer becomes sticky, both quality and flavor drop noticeably.