Classification and varieties of persimmon

Persimmon is a seasonal fruit that is available in large quantities every autumn. This fruit has thick flesh and delicious juice. It is a favorite fruit for many people in autumn. I just wonder if you have ever thought about the classification and varieties of persimmons when eating them? I will tell you that there are more than 800 different varieties of persimmons, and they can be divided into several different categories according to different tastes. If you are interested in the classification and varieties of persimmons, you can refer to my introduction to these.

Classification of persimmons

Persimmons can be divided into four categories according to their taste, namely completely sweet persimmons and incompletely sweet persimmons, and completely astringent persimmons and incompletely astringent persimmons. In fact, completely sweet persimmons are the most popular type of persimmons. They taste sweet and attractive. They will naturally lose their astringency during the growth process. This type of persimmon also has a disadvantage, that is, the flesh has brown spots, which affects the appearance. Fuyou, Xinqiu and Taiqiu are representative varieties of sweet persimmons.

Persimmon varieties

1. Four-sided persimmon

There are many varieties of persimmons. I will introduce to you the most common ones. The four-sided persimmon is the most common variety of persimmon. This kind of persimmon has obvious longitudinal grooves around it, with a total of four on the whole fruit. Its flesh tastes sweet and juicy, and its color is orange-red. It is on the market in large quantities in September every year and can be eaten directly.

2. Stone persimmon and ox-heart persimmon

Stone persimmon and ox-heart persimmon are also common varieties of persimmons. The stone persimmon is relatively small and looks like a steamed bun. It has less juice and tastes particularly sweet. It is a common raw material for making dried persimmon cakes. The ox-heart persimmon is relatively large and looks like a heart. The fruit is orange-yellow. It has delicate and juicy flesh. It is available in large quantities in October every year and is suitable for direct consumption as a hard persimmon.